Maple Recipes
Breakfast Foods
Chef Stewart’s Stuffed French Toast
Recipe from Joyce and Frank Stewart, Innkeepers, The Richmond Victorian Inn, Richmond, Vt.
Serves 4
Heat a griddle or frying pan over medium-high heat until it sizzles when drops of water are sprinkled on it. While griddle is heating, dip sandwiches into custard, turning once to coat both sides. Drain each slightly and place on the hot, buttered griddle or frying pan Fry sandwiches over a moderate heat until they are golden brown on both sides, adding more butter as necessary when you turn the sandwiches.
To serve, cut each sandwich in half diagonally. Place both pieces on a warmed plate and sprinkle Stuffed French Toast with powdered sugar. Place fruit on side of plate and serve. Serve with additional warm maple syrup and Harrington’s bacon and/or sausage. Bon appetite!
(And what to do with that leftover filling? Spread on wheat bread and add smoked ham for a delicious tea sandwich – also served occasionally at the Richmond Victorian Inn during afternoon tea!)
Recipe from Joyce and Frank Stewart, Innkeepers, The Richmond Victorian Inn, Richmond, Vt.
Serves 4
- 8 slices white or wheat sandwich bread
Filling: - 3 oz. cream cheese, softened
- 1/4 c. Vermont maple syrup
- 1/4 c. ground pecans
- 1/2 - 3/4 tsp. cinnamon
- 1/4 tsp. ground cloves (optional)
For dipping custard: - 3 eggs
- 1 c. milk or heavy cream
- 2 tsp. vanilla
- dash of cinnamon
- 1/2 tsp. sugar
- butter for frying
- powdered sugar and fruit for garnish
- additional maple syrup for serving
In a small mixing bowl, combine filling ingredients and mix thoroughly
with a fork or hand mixer. Spread 4 slices of bread generously with
filling and top with remaining slices to make “sandwiches.”
Depending on your generosity, there may be filling left over. Do not
discard, it keeps well in the fridge. Stuffed French Toast sandwiches
work best with bread that is a couple days old; otherwise, bread may
tear if it’s too soft. Set sandwiches aside.
Heat a griddle or frying pan over medium-high heat until it sizzles when drops of water are sprinkled on it. While griddle is heating, dip sandwiches into custard, turning once to coat both sides. Drain each slightly and place on the hot, buttered griddle or frying pan Fry sandwiches over a moderate heat until they are golden brown on both sides, adding more butter as necessary when you turn the sandwiches.
To serve, cut each sandwich in half diagonally. Place both pieces on a warmed plate and sprinkle Stuffed French Toast with powdered sugar. Place fruit on side of plate and serve. Serve with additional warm maple syrup and Harrington’s bacon and/or sausage. Bon appetite!
(And what to do with that leftover filling? Spread on wheat bread and add smoked ham for a delicious tea sandwich – also served occasionally at the Richmond Victorian Inn during afternoon tea!)
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