The Inn At Quail Run
Bed and Breakfast

Wilmington, Vermont

Specialty Recipe

Quail Run's Apple
Cinnamon Stuffed French Toast

To prepare the French toast, it must be done the night before and baked in the morning. The compote and filling must also be prepared the night before.

Ingredients:

8 ounces cream cheese, softened

20 slices white bread

10 eggs

1 stick butter, melted

1-1/2 cups cream or half & half

1/2 cup Vermont maple syrup

10 Granny Smith apples

1 cup sugar

1/4 cup cinnamon

1 Tablespoon butter

To make the compote, peel the apples and cut into small pieces. In a large bowl, mix the sugar, cinnamon, and 1 Tablespoon butter. Heat in microwave for 3 minutes. Remove and stir. Heat again for another 3 minutes. Set aside 1/4 of the amount for stuffing toast. Wrap and refrigerate compote for the morning.

To prepare the toast, grease a 9 x 13-inch glass baking dish. Make toast "sandwiches" by spreading cream cheese on a bread slice and then a heaping Tablespoon of compote. Place another bread slice on top and cut off crusts. Mix eggs, syrup, melted butter, and cream until frothy. Pour over sandwiches; cover and refrigerate overnight.

In the morning, bake at 350 degrees for 50 minutes or until browned. Reheat compote in the microwave and stir. Cut French toast into squares and serve with warm compote drizzled over sandwiches.

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

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