Crumb-Topped Baked French Toast *** (Gnvn56a)

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 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 -----