| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Italian Bread (Or day old challah) |
| 4 |
|
Fresh eggs |
| 1 |
tb |
Vanilla |
| 1/2 |
ts |
Cinnamon |
| 8 |
oz |
Ricotta |
| 1/2 |
c |
Cream |
| 1/2 |
ts |
Nutmeg |
|
|
Vermont maple syrup |
INSTRUCTIONS
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@exit109.com
Date: Fri, 20 Dec 1996 10:49:33 -0500 (EST)
A Message from our Provider:
“Jesus: He’s holding your atoms together”