---------- Recipe via Meal-Master (tm) v8.02
  
       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
  
 -----

Plain Text Version of This Recipe for Printing or Saving