The Inn at The Round Barn Farm

Waitsfield, Vermont

Specialty Recipe

Sundae Fruit Drenched French Toast

Ingredients:

12 slices of Italian bread, sliced 1 inch thick

8 eggs

1-1/2 cups milk

1/2 heavy cream

1 Tablespoon vanilla

Dash of fresh ground nutmeg

1 cup crushed corn flakes

Assortment of fresh fruits - strawberries, blueberries, kiwi, bananas, peaches, if in season.

Preheat griddle to 375 degrees.

In a large metal bowl, whisk the eggs, milk, and heavy cream until well combined -- about 3 to 4 minutes. This allows the heavy cream to almost "whip" for a light batter. Add the vanilla. Pour through a strainer to remove egg excess. Add nutmeg to strained egg mixture.

Dip bread into mixture but do not oversoak, then dip one side of bread into the corn flakes. Repeat with all 12 slices.

Prepared french toast can sit until guests are ready to eat. Grease griddle and cook french toast with the corn flake side down first. Flip after golden brown and finish cooking.

Place two slices on plate and top with fruit slices and Vermont maple syrup. Dust with powdered sugar just before serving.

Recipes and Reflections Cookbook is truly a journey of food and friendship. You can purchase this cookbook for a collections of their special recipes.

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