| 1 loaf unsliced store-bought frosted or | | unfrosted cinnamon raisin bread | | 12 stk butter softened | | 1 can sweetened condensed or reduced-fat | | sweetened condensed milk | | 2 x jiggers brandy | | Whipped cream in spray top canister | | Ground or grated nutmeg for garnish |
| | Heat a griddle pan over medium heat. Cut 4 thick slices of cinnamon raisin bread. Butter both sides of the bread slices with softened butter. Grill bread until brown and crispy on both sides, 2 minutes on each side. | | While bread grills, in a small saucepot, heat sweetened condensed milk or reduced fat sweetened condensed milk over medium-low heat for 4 minutes. Remove from heat and stir in brandy . | | Cut each grilled slice of bread into quarters and pile into 4 dessert cups. Top bread with a few spoonfuls of hard sauce of sweetened condensed milk and brandy and a generous swirl of whipped cream . Garnish cream with a sprinkle of nutmeg and serve. | | This recipe yields 4 servings. |
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