Title: CRUMB-TOPPED BAKED FRENCH TOAST *** (GNVN56A)
Categories: Brunch, Dairy, Party, Breads
Yield: 4 servings

2 Eggs, well beaten
1/2 ts Salt.
1/2 c Milk
1/2 ts Vanilla
6 Slices “Texas Toast”*
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 ts Cinnamon
5 oz Can evap. milk
1/2 ts Almond flavoring
1 tb Butter

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 1
1/2 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

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