Recipe from Brennan’s, Houston.
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1 cup sugar
1 cup heavy cream
1 cinnamon stick of dash of ground cinnamon
1 tablespoon unsalted butter
1/2 teaspoon cornstarch
1/4 cup water
1 tablespoon bourbon
Preheat oven to 350 degrees. In large bowl, cream sugar and butter. Mix in eggs, cream, cinnamon, vanilla, and raisins. Pour mixture into 1 3/4-inch-deep, 9-inch-square pan. Arrange bread slices flat in mixture and let stand for 5 minutes. Turn bread over and let stand for 10 minutes. Turn bread over and let stand for 10 minutes. Without tearing bread, press until most of it is covered b mixture. Set pan in a larger pan filled with water to 1/2 inch from top. Cover with aluminum foil. Bake 45 to 50 minutes, uncovering for last 10 minutes or until browned but still soft.
Recipe from A Grand Finale, Domain, Winter 1987