CORNFLAKE-COATED BAKED FRENCH TOAST

Cornflake-Coated Baked French Toast image

We fed a group of hungry Air Force cadets "breakfast for dinner" with this go-to baked French toast, along with eggs, sausage, bacon and fresh fruit. -Lois Enger, Colorado Springs, CO

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 6 servings (1 cup syrup).

Number Of Ingredients 15

Previous Next

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
CINNAMON SYRUP:
2/3 cup sugar
1/3 cup light corn syrup
2 tablespoons water
1/2 teaspoon ground cinnamon
1/3 cup evaporated milk or 2% milk
1-1/2 teaspoons butter
1/4 teaspoon almond extract

Steps:

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.

Nutrition Facts : Calories 419 calories, Fat 13g fat (7g saturated fat), Cholesterol 91mg cholesterol, Sodium 619mg sodium, Carbohydrate 70g carbohydrate (43g sugars, Fiber 1g fiber), Protein 8g protein.