This is a print preview of "Crumb Topped Baked French Toast" recipe.

Crumb Topped Baked French Toast Recipe
by Global Cookbook

Crumb Topped Baked French Toast
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  Servings: 4

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