Snickerdoodle French Toast
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.
Servings: 12
Ingredients:
-
1-1/4 cups (300 mL) milk
3 eggs
2 tbsp (25 mL) sugar
1 tsp (5 mL) cinnamon
1 tsp (5 mL) vanilla
5 cups (1.25 L) cornflakes, crushed
12 slices french bread, 3/4 in (2 cm) thick
Preparation:
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.
Source
© CanadianLiving.com
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