Recipe - Crumb-Topped French Toast

One half cup Skim milk
One half teaspoon Vanilla extract
One fourth teaspoon Salt
2 Large eggs
1 cup Cornflake crumbs
8 (1 ounce) ea diagonally cut
slices French bread; (about
1" thick)
One fourth cup Margarine; melted

OVEN: 450.

Combine first 4 ingredients in a medium bowl; stir well with a wire whisk.
Place cornflake crumbs in a shallow dish.

Dip bread slices into milk mixture and dredge in cornflake crumbs. Place
bread slices on a baking sheet and drizzle with margarine.

Bake for 15 minutes or til golden brown.
Posted to JEWISHFOOD digest 285

Date: Sun, 28 Jul 1996 21:59:56 0400

From: Linda Shapiro / Naples Florida lss@coconet.com