Ricotta stuffed french toast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Italian Bread (Or day old challah) |
| 4 | Fresh eggs | |
| 1 | tablespoon | Vanilla |
| ½ | teaspoon | Cinnamon |
| 8 | ounces | Ricotta |
| ½ | cup | Cream |
| ½ | teaspoon | Nutmeg |
| Vermont maple syrup | ||
Directions
from Grunberg Haus B&B and Cabins Waterbury-Stowe, Vermont (As featured in Country Magazine and Rise and Dine) Thinly slice bread into 24 slices; spread half with fresh ricotta cheese; top with remaining slices.
Whisk together fresh eggs, cream, vanilla, nutmeg, cinnamon.
Dip sandwiches into mixture; grill slowly until browned. Dust with confectioner's sugar; serve with Vermont maple syrup.
Posted to JEWISH-FOOD digest V96 #106 From: msteinhorn@...
Date: Fri, 20 Dec 1996 10:49:33 -0500 (EST)
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