Dutch toast

Yield: 2 Servings

Measure Ingredient
WILSON BWVB02B
2 cups Cornflakes
3 Eggs
6 slices 1/2 - 3/4 inch sliced
½ teaspoon Nutmeg
French bread
½ cup Milk
4 tablespoons Butter
½ teaspoon Vanilla
6 tablespoons Sugar
¼ teaspoon Salt

Stir the egg, nutmeg, milk, vanilla and salt together until well blended, then crumble the cornflakes in your palm and place on wax paper. Quickly dip both side of each slice of bread into the milk batter, then press each slice of bread on both sides into the corn flakes to coat well. Melt 2 tablespoon of the butter in a large skillet over medium heat and fry 3 slices of bread until golden on each side. Sprinkle 1 tbsp. of sugar on top of each slice and keep warm in 200-degree oven. Fry the rest in remaining butter. Serve with maple syrup. Recipe by A.J. DeYoung of San Marcos, CA, 2nd Place winner in the San Diego Union-Tribune Cooking Contest, June 8, 1994.

Recipe By :

From: Mld@... Date: Tue, 22 Mar 94 06:05:57 -0500 File

Similar recipes