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.
About this recipe:
Our friend Walter used to prepare a version of this delicious treat on backpacking trips in the Rocky Mountains. Now our guests enjoy it served on crystal place settings overlooking Vermont's Green Mountains.