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

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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)

Food Tip
If raisins are dried out or sugary, put them in a heat-proof container and cover them with boiling water. Let them stand for approximately 5 minutes, drain and pat dry. This process will plump up the raisins.

There are only ten minutes in the life of a pear when it is perfect to eat.
Ralph Waldo Emerson

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Nobody seems more obsessed by diet than our anti-materialistic, otherworldly, New Age spiritual types. But if the material world is merely illusion, an honest guru should be as content with Budweiser and bratwurst as with raw carrot juice, tofu and seaweed slime.
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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water

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

There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles.
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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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