Recipe - Dutch Toast

WILSON BWVB02B
2 cup Cornflakes
3 Eggs
6 sl One half Three fourths inch cut or sliced up
One half teaspoon Nutmeg
French bread
One half cup Milk
4 tablespoon Butter
One half teaspoon Vanilla
6 tablespoon Sugar
One fourth teaspoon Salt

Stir the egg, nutmeg, milk, vanilla and salt together until well blended,
then crumble the cornflakes in your palm and place on wax paper. Quickly
dip both side of each slice of bread into the milk batter, then press each
slice of bread on both sides into the corn flakes to coat well. Melt 2
tablespoon of the butter in a large skillet over medium heat and fry 3
slices of bread until golden on each side. Sprinkle 1 tbsp. of sugar on top
of each slice and keep warm in 200degree oven. Fry the rest in remaining
butter. Serve with maple syrup.

Recipe by A.J. DeYoung of San Marcos, CA, 2nd Place winner in the San Diego
UnionTribune Cooking Contest, June 8, 1994.

Recipe By :

From: Mld@sunshine.Eushc.Org Date: Tue, 22 Mar 94 06:05:57 0500

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip