Recipe - Ricotta Stuffed French Toast

1 pound Italian Bread (Or day old
challah)
4 Fresh eggs
1 tablespoon Vanilla
One half teaspoon Cinnamon
8 ounce Ricotta
One half cup Cream
One half teaspoon Nutmeg
Vermont maple syrup

from Grunberg Haus B&B and Cabins WaterburyStowe, 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 JEWISHFOOD digest V96 #106

From: msteinhorn@exit109.com

Date: Fri, 20 Dec 1996 10:49:33 0500 (EST)