---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Crumb-Topped Baked French Toast
  Categories: Brunch, Dairy, Party, Breads
       Yield: 4 Servings
  
            BEVERLY REPKA GNVN56A
       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 Formatted by Elaine Radis
  
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