Lunch: Cornflake-Coated Baked French Toast Recipe
Ingredients
2 large eggs
1/2 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1 cup cornflake crumbs
6 slices Texas toast
1/4 cup butter, melted
Instructions
Preheat oven to 450 °. In a shallow bowl, whisk eggs, milk, salt and vanilla until blended. Place cornflake crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in cornflake crumbs, patting to help coating adhere.
Place in a greased 15x10x1-in. baking pan. Drizzle with melted butter. Bake 10-12 minutes or until golden brown.
For syrup, in a small saucepan, combine sugar, corn syrup, water and cinnamon; bring to a boil. Cook and stir 2 minutes. Remove from heat. Stir in milk, butter and extract. Serve with French toast.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
