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Ferry Point House on Lake Winnisquam
Sanbornton, New Hampshire
Stuffed French Toast
Of all the breakfast served at Ferry Point House, this is one of the most requested - an all-time favorite. I serve it with a choice of New Hampshire maple syrup or apricot-orange sauce. ....Diane Damato
Bread: You can use homemade white bread, sourdough, egg bread, walnut bread, Vienna bread, or whatever you like. Slice bread 1/2 inch to 1 inch thick.
Spread a mixture of cream cheese, walnuts, and 1 teaspoon of vanilla on six slices of bread, then close sandwich with another slice of bread. Dip each "sandwich" into a mixture of 4 beaten eggs, 3/4 cups heavy cream, 1 teaspoon vanilla, and dash nutmeg. Grill on a non-stick grill until golden brown on both sides. Cut into points and serve with sliced bananas and fresh strawberries and blueberries. Serve with warm maple syrup or apricot-orange sauce.
Apricot-Orange Sauce: Mix 12-ounce jar of apricot preserves with 1/2 cups orange juice. Put in microwave and blend. Serve warm.
Diane has created her own cookbook - The Ferry Point House Cookbook. If you are interested, call her at the Ferry Point House Bed and Breakfast (603) 524-0087.
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