Crumb-topped baked french toast *** (gnvn56a)

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

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