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The Thomas Mott Bed and Breakfast
Thomas Mott French Toast
Filling: Mix ingredients well with fork (do not use blender). Using different types of bread for variation in taste, spread generously on one slice, then cover with another to make a sandwich. Freezes well. Prior to cooking, cut sandwiches into triangle shapes.
Dip: Freshly grind nutmeg (important for best taste). Beat all ingredients with electric mixer. Retain in jelly jars (also freezes well). Nutmeg will settle; shake well before using. Dip sandwiches quickly and place on hot, buttered grill, toasting on both sides. Serve on warm plates with sifted powdered sugar and 100% pure Vermont maple syrup.
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