Baked French Toast with Home Style Syrup
Cookin' Up Country Breakfasts Cookbook
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This variation of typical French toast is both simple to prepare and delicious. And the homemade syrup has more flavor than bottled pancake syrup ever could. I hope you like them both!
SERVINGS: 6-8
CATEGORY: Breakfast/Brunch
METHOD: Baked
TIME: Prep/Total Time: 25 min.
Ingredients:
- 4 eggs, lightly beaten
- 1 cup milk
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 12 slices day-old French bread (1/2 inch thick)
- 1-1/4 cups crushed cornflakes
- 1 to 2 tablespoons butter or margarine
- SYRUP:
- 1-1/2 cups sugar
- 2/3 cup light corn syrup
- 1/2 cup water
- 1 teaspoon ground cinnamon
- 1 can (5 ounces) evaporated milk
- 1/2 teaspoon butter flavoring
- 1/2 teaspoon almond extract
Directions:
In a shallow dish or pie plate, combine eggs, milk, vanilla and salt. Add bread and soak for 5 minutes, turning once to coat. Coat each slice with cornflake crumbs and place on a well-greased baking sheet. Dot each slice with butter. Bake at 450° for 10-12 minutes or until golden brown. For syrup, combine sugar, corn syrup, water and cinnamon in a saucepan. Bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from the heat; stir in evaporated milk and flavorings. Serve over warm French toast. Yield: 6-8 servings.