Crunchy French Toast

This is one of our favorite ways to use up the second loaf of French bread.

4 eggs, beaten
1 cup milk
1/2 t salt
1 t vanilla
1 loaf French bread, sliced into 9-10 (1 inch thick) slices (mine is usually day-old)
3 cups cornflakes, slightly crushed
3 T butter, melted

Preheat oven to 450.
Combine eggs, milk, salt and vanilla in a shallow bowl (I like to use a pie pan). Dip each slice of bread into the egg mixture, coating both sides. Press the bread slices into the cornflake crumbs, getting a good coating on all sides (again, a pie pan works great). Place coated bread slices on greased baking sheet and drizzle with melted butter. Bake for 10-12 minutes, until the cornflakes start to brown.
Serve with Lindsey's famous cinnamon syrup.


1 1/2 c brown sugar
1/2 tsp cinnamon
1/2 c butter
1/2 c water
1/3 c corn syrup


In small saucepan, combine sugar & cinnamon. Add butter, water and corn syrup and stir over medium-low heat until sugar dissolves & mixture thickens. Serve hot.


I posted this syrup recipe a long time ago, but I don't think it got the attention that it deserved so I will post it again. We love it on pancakes, waffles, aebelskivers, ice cream, French toast, on its own by the spoonful...