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Four Sisters Inns 15 inviting innslocated in spectacular regions of the west

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Sample Recipes from The Kitchen at Four Sisters Inns Cookbook

French Bread Custard

Found on page 49 of The Kitchen at Four Sisters Inns Cookbook, our French Bread Custard is great option when hosting a brunch and preparing breakfast for extended family and friends.

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1 loaf sweet French bread – cut into 1" slices
2 ounces butter, melted
4 whole eggs
2 egg yolks
1/3 cup sugar
3 cups milk
1 cup heavy cream
1 tablespoon vanilla
1/4 teaspoon nutmeg

Preheat oven to 350°. Brush both sides of the bread with melted butter. Arrange the bread in a 9" x 13" baking dish. Beat the eggs and yolks together, then add the remaining ingredients. Pour over the bread. Place the baking dish in a large pan and pour enough very hot water into the pan to come about halfway up the side of the baking dish. Bake until light brown and puffy. Dust with powdered sugar.

Bake: 350° Time: 45-50 minutes Yield: 16 servings

Serving tip: Serve with warm pure-maple syrup and a bowl of fresh berries.

Recipe courtesy of Wendy Kleinknecht



Artichoke Quiche

As found on page 33 in The Kitchen at Four Sisters Inns Cookbook

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1 cup Monterey Jack cheese, grated
1 12 ounce can artichoke
hearts (not marinated)
12 eggs
1 cup milk
1 cup heavy cream
1/4 teaspoon garlic powder
salt and pepper to taste

Preheat oven to 350°. Spray a 10" x 13" pan with non-stick coating. Spread cheese on the bottom of the pan, and cover with artichokes. Whisk the eggs, milk, cream and garlic, and pour over the top.

Bake: 350° Time: 1 hour Yield: 8 servings

Recipe courtesy of Maria Perez, Gosby House Inn



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