Crumb-topped baked french toast
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Eggs, well beaten | |
| ½ | teaspoon | Salt. |
| ½ | cup | Milk |
| ½ | teaspoon | Vanilla |
| 6 | Slices \"Texas Toast\"* | |
| 1 | cup | Corn flake crumbs |
| ¼ | cup | Butter, melted |
| 1⅓ | cup | Sugar |
| ⅓ | cup | Water |
| ⅔ | cup | White corn syrup |
| 1 | teaspoon | Cinnamon |
| 5 | ounces | Can evap. milk |
| ½ | teaspoon | Almond flavoring |
| 1 | tablespoon | Butter |
Directions
CINNAMON SYRUP
Here's one that I got from Country Woman magazine in the spring of 1989. I have made it so many times for company and it is absolutely fail-proof and DELICIOUS!! * Or other thick-sliced bread. Combine eggs, milk, salt and vanilla; mix well. Dip bread slices into egg mixture; coat both sides with crumbs. Place on well-greased cookie sheet. Drizzle melted butter over crumb -coated bread. Bake at 450 for 10 minutes. To make syrup, combine sugar, water, corn syrup and cinnamon in saucepan. Bring to boil; cook 2 minutes. Remove from heat; add milk, flavoring and butter. Serve syrup warm with toast. Yield: 4 Servings. Serve with Canadian bacon, bacon or sausage as desired. Note: I always had to double this recipe after the first time as my family would not stop at 1½ pcs. And they insisted that I make it when their friends came over. Beverly in NC FROM: BEVERLY REPKA (GNVN56A) Converted by MMCONV vers. 1.00 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini