Crumb-Topped Baked French Toast

---------- 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

-----