Kenniston Hill Inn

Boothbay, Maine

Specialty Recipe

Peaches and Cream French Toast

Ingredients

6 slices French or Italian bread, sliced diagonally 3/4 inch thick

3 eggs

1 cup half & half

1/2 teaspoon almond extract

1/2 teaspoon nutmeg

1-3/4 cup peeled and sliced fresh peaches, slightly warmed (sliced fresh strawberries may be substituted)

Confectioners sugar for dusting

Fresh parsley for garnish

Arrange bread in a single layer on a baking sheet. In a medium-size mixing bowl, lightly beat eggs. Add half & half and almond extract to eggs and whisk until frothy. Dip slices of bread individually into mixture just to coat both sides. Pour remaining mixture evenly over bread slices. Sprinkle top of bread with nutmeg. Allow bread to soak up all of the egg mixture, 15 to 20 minutes (or cover with plastic wrap and refrigerate overnight). Cook French toast in skillet or grill, saute until golden brown.

For presentation: Fan French Toast on dish or platter, lay generous helping of peaches (or sliced strawberries) down center, dust with confectioners sugar, and garnish with sprig of parsley. Serve with real maple syrup and ham, bacon, or sausage links.

Serves: 3 to 4

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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