Grunberg Haus Bed & Breakfast and Cabins
Ricotta Stuffed French Toast: Breakfast-Brunch
Prep time:20 minutes
1 lb Italian bread
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon nutmeg
8 oz ricotta cheese
1/4 cup cream or milk
Vermont Maple syrup
Thinly slice bread into 24 slices.
Spread 12 slices with ricotta cheese, then top with remaining 12 slices to form 12 sandwiches.
Whisk together eggs, cream, vanilla, nutmeg and cinnamon.
Dip sandwiches into mixture, coating sides evenly. Brown slowly on preheated, oiled grill. Remove to platter.
Dust with confectioner's sugar and serve with Vermont maple syrup.