Innkeeper Innkeeper of A LODGE at SEDONA - A Luxury Bed & Breakfast Inn in Sedona, Arizona , United States shares recipe for Pear and Almond Featherbed

IBBP - International Bed and Breakfast Pages

TRAVELERS TOPICS

FOR INNKEEPERS


	Recipe : Pear and Almond Featherbed

This Recipe contributed by:
Innkeeper Innkeeper of A LODGE at SEDONA - A Luxury Bed & Breakfast Inn in Sedona, Arizona , United States

Pear and Almond Featherbed
Presented by
LODGE at SEDONA - A Luxury Bed and Breakfast Inn
www.lodgeatsedona.com

Executive Chef: Dale M. Swann

Pear and Almond Featherbed

Ingredients:

1 loaf of Challah Bread cut into 1-inch cubes
1 cup pears diced and peeled
1/2 cup sliced, blanched almonds
1/4 cup Almond flour

Custard Mix:

4 cups milk
6 eggs
3/4 cup sugar
1 tablespoon almond extract
1 tablespoon vanilla extract
1 teaspoon salt
cinnamon sugar for dusting
(3 tablespoons sugar, 1 1/2 tablespoons ground cinnamon)

Method:

Preheat oven to 375 degrees.
In a buttered 9x 13 pan, place one layer of bread. Cover the layer of bread with diced pears, sliced almonds, and almond flour. Place the remaining half of bread on top of the pear layer. Dust the top of the feather bed with cinnamon and sugar.

Pour custard mixture over featherbed, and let it soak for 15 minutes.
Cover featherbed with aluminum foil, and bake for 45 minutes.
Remove foil of feather bed and let cook for an additional 15 minutes to let the top brown.

Garnish & Presentation:

Cut the featherbed into 9 pieces. Dust with powdered sugar, and serve with Canadian bacon, or poached pears.

Yield:
9 servings.

(Updated: 01 Aug 2005)

You were unique visitor /cnt/recipe/recipes/333.html counter

to this page since 02 Aug 2005.

Copyright 1995-2008 International Bed and Breakfast Pages (IBBP), Denton, Texas.
All rights reserved.
International Bed and Breakfast Pages is fully owned by T.M.Works LLC.
Mail comments/corrections on these pages to webmaster@ibbp.com
Disclaimer
Privacy Statement
Awards