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| CRUMB-TOPPED BAKED FRENCH TOAST | |
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2 eggs, well beaten 1/2 c. milk 1/2 tsp. salt 1/2 tsp. vanilla 6 slices Texas Toast or other thick sliced bread 1 c. corn flake crumbs 1/4 c. butter, melted CINNAMON SYRUP: 1 1/3 c. sugar 1/3 c. water 2/3 c. white corn syrup 1 tsp. ground cinnamon 1 (5 oz.) can evaporated milk 1/2 tsp. almond flavoring 1/2 tsp. burnt sugar flavoring; optional 1 tbsp. butter 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 degrees 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(s) and butter. Serve syrup warm with toast. Yields 4 servings. Serve with Canadian bacon, bacon or sausage as desired. | |
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recipe reviews #166756
Debra Mercer (Kansas) says:
Absolutely yummy. So fast and you don't soak overnight. I used frosted cornflakes for crumb topping. I cooked 10 on one side then flipped to other side for 3 minutes. Isn't soggy in the middle. I just used bottle syrup. Hubby loves it!
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