The Thomas Mott
Bed and Breakfast

Alburg, Vermont

Specialty Recipe

Thomas Mott French Toast

Ingredients

4 types of homemade or bakery bread

Filling

One 8-ounce package Philadelphia Brand cream cheese, room temperature

3/4 cup assorted nuts (I use 5 types)

1 teaspoon pure vanilla

Dip

1 pint half & half

6 eggs

1/2 teaspoon vanilla

whole nutmeg

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.

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