Ferry point housestuffed french toast recipe

Ferry Point House>Stuffed French Toast recipe

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About this recipe

In this blog post I will take you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's go.
The Ferry Point House Stuffed French Toast is a delectable breakfast recipe that combines the classic flavors of French toast with a delightful twist. This recipe takes regular French toast to the next level by stuffing it with a rich and creamy filling, creating a mouthwatering treat. The combination of fluffy bread, sweet filling, and a hint of cinnamon makes this dish a breakfast favorite for both kids and adults alike. With its easy preparation and irresistible taste, this stuffed French toast recipe is perfect for a lazy weekend brunch or special occasions.

Keywords: Ferry Point House, stuffed French toast, breakfast recipe, creamy filling, brunch.

Ferry point housestuffed french toast recipe details

Ferry point housestuffed french toast recipe, recipe Rating: 4.6
Number of votes:119

Ingredients

4 eggs, beaten

8 ounces cream cheese

2 teaspoons vanilla

dash of nutmeg

1/2 cups walnuts

3/4 cups heavy cream

Instructions:

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.