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

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      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

MMMMM-----------------------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
 
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