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This recipe is adapted from a breakfast treat a friend of ours prepared during back-country trips into the mountains. Now we serve it to guests at our bed and breakfast, and it's one of their favorites! The maple syrup, Vermont cheese, bread from our local baker and eggs from our own Bantam hens provide plenty of energy for skiers, hikers and bicyclists who visit our inn!
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 182 calories, 7 g fat (3 g saturated fat), 87 mg cholesterol, 281 mg sodium, 21 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Ricotta-Stuffed French Toast in Country October/November 1990, p49
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Reviewed on Jan. 31, 2009 by mamahobbit
Wonderful!!! Our whole family (2 adults and 5 kids, ages 3 to 10) loved this recipe. The sprinkle of confectioners' sugar makes it an elegant presentation and the flavor is wonderful! Besides all that, it's very easy to make. I used homemade french bread so I didn't use as many pieces of bread as the recipe called for, but it all worked out well. I only wish I knew where the bed and breakfast is that uses this recipe. We'd love to visit!!
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