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