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  • Crumb Topped Baked French Toast

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    Crumb Topped Baked French Toast
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 x Large eggs, well beaten
    • 1/2 tsp Salt.
    • 1/2 c. Lowfat milk
    • 1/2 tsp Vanilla
    • 6 slc "Texas Toast"*
    • 1 c. Corn flake crumbs
    • 1/4 c. Butter, melted
    • 1 1/3 c. Sugar
    • 1/3 c. Water
    • 2/3 c. White corn syrup
    • 1 tsp Cinnamon
    • 5 ounce Can evap. lowfat milk
    • 1/2 tsp Almond flavoring
    • 1 Tbsp. Butter

    Directions

    1. Here's one which 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 possibly other thick-sliced bread. Combine Large eggs, lowfat milk, salt and vanilla; mix well. Dip bread slices into egg mix; coat both sides with crumbs. Place on well-greased cookie sheet. Drizzle melted butter over crumb -coated bread. Bake at 450 for 10 min. To make syrup, combine sugar, water, corn syrup and cinnamon in saucepan. Bring to boil; cook 2 min. Remove from heat; add in lowfat milk, flavoring and butter. Serve syrup hot with toast.
    2. Yield: 4 Servings. Serve with Canadian bacon, bacon or possibly sausage as desired.
    3. Note: I always had to double this recipe after the first time as my family would not stop at 1 1/2 pieces. And they insisted which I make it when their friends came over. Beverly in NC FROM: BEVERLY REPKA

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