Crumb-topped french toast
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Skim milk |
| ½ | teaspoon | Vanilla extract |
| ¼ | teaspoon | Salt |
| 2 | Large eggs | |
| 1 | cup | Cornflake crumbs |
| 8 | (1 ounce) ea diagonally cut slices French bread; (about 1\" thick) | |
| ¼ | cup | Margarine; melted |
Directions
OVEN: 450.
Combine first 4 ingredients in a medium bowl; stir well with a wire whisk.
Place cornflake crumbs in a shallow dish.
Dip bread slices into milk mixture and dredge in cornflake crumbs. Place bread slices on a baking sheet and drizzle with margarine.
Bake for 15 minutes or til golden brown.
Posted to JEWISH-FOOD digest 285 Date: Sun, 28 Jul 1996 21:59:56 -0400 From: Linda Shapiro / Naples Florida <lss@...>