Recipe - Crumb-Topped Baked French Toast

2 Eggs, well beaten
One half teaspoon Salt.
One half cup Milk
One half teaspoon Vanilla
6 Slices "Texas Toast"*
1 cup Corn flake crumbs
One fourth cup Butter, melted

CINNAMON SYRUP
1 1/3 cup Sugar
1/3 cup Water
2/3 cup White corn syrup
1 teaspoon Cinnamon
5 ounce Can evap. milk
One half teaspoon Almond flavoring
1 tablespoon 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 failproof and
DELICIOUS!! * Or other thick cut or sliced up bread. Combine eggs, milk, salt and
vanilla; mix well. Dip bread slices into egg mixture; coat both sides with
crumbs. Place on wellgreased 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