Try this Ricotta Stuffed French Toast recipe, or contribute your own.
Suggest a better descriptionfrom Grunberg Haus B&B and Cabins Waterbury-Stowe, Vermont (As featured in Country Magazine and Rise and Dine) 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 confectioners sugar; serve with Vermont maple syrup. Posted to JEWISH-FOOD digest V96 #106 From: msteinhorn@exit109.com Date: Fri, 20 Dec 1996 10:49:33 -0500 (EST)
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Serving Size: 1 Serving (1048g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1170 | ||
Calories from Fat: 720 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 80g | 107 % | |
Saturated Fat 44.4g | 222 % | |
Monounsaturated Fat 24.7g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 977.8mg | 301 % | |
Sodium 581.7mg | 20 % | |
Potassium 756.5mg | 20 % | |
Total Carbohydrate 58.1g | 17 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 56.5g | ||
Protein 50.6g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1170
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