Michael Wall from Notre Dame School serves this french toast with butter and maple syrup. The recipe was submitted to the Orillia & Area Nutrition Network.
- Portion size 12 servings
- 1 1/4 cup milk
- 3 egg
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 5 cups cornflakes crushed
- 12 slices French bread 3/4 inch (2 cm) thick
In shallow bowl beat together milk, eggs, sugar, cinnamon and vanilla.
Place crushed cornflakes in another shallow bowl.
Dip each bread slice into milk mixture, then cornflake crumbs. Place on greased rimmed baking sheet; freeze until firm.
Bake in 425 F°(220°C) oven, turning once, until golden brown, about 15 minutes.