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Ricotta-Stuffed French Toast
Thinly slice bread into 24 slices; spread half with fresh ricotta cheese; top with remaining slices. Whisk together fresh eggs, cream, vanilla, nutmeg, cinnamon. Dip sandwiches into mixture; grill slowly until browned. Dust with confectioner's sugar; serve with Vermont maple syrup.
(As featured in Country Magazine and Rise and Dine)
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