Crumb-Topped Baked French Toast *** (Gnvn56a) Recipe




Crumb-Topped Baked French Toast *** (Gnvn56a) Ingredients

2 eggs, well beaten
1/2 tsp salt.
1/2 cup milk
1/2 tsp vanilla
6 slices texas toast*
1 cup corn flake crumbs
1/4 cup butter, melted

CINNAMON SYRUP

1 1/3 cup sugar
1/3 cup water
2/3 cup white corn syrup
1 tsp cinnamon
5 oz can evap. milk
1/2 tsp almond flavoring
1 tbsp butter

A Recipe for
Crumb-Topped Baked French Toast *** (Gnvn56a)

 

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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

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Crumb-Topped Baked French Toast *** (Gnvn56a)

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Crumb-Topped Baked French Toast *** (Gnvn56a) Directions

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

Serves: 4

 

 

 

 

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