French Toast Ooh-la-la
by Brooke Cheesman Hochstein
- 4 slices of bread
- 2 cups corn flakes (if large flakes, crush them a little)
- 2 eggs
- 2 glubs of milk (Dad's term)
- Cinnamon
- Fresh fruit of choice
Preheat oven to 375. Break the eggs in one bowl, glub the milk in, mix it up. Add a dash of cinnamon to the mix. In another bowl or on a plate with a rim, pour the corn flakes. Dip one piece of bread, make sure it is totally covered, but do not let it get so soggy that it falls apart. Then drop the bread in the corn flakes and flip it around until it is completely covered in flakes. You should not see much bread when you are done. Place bread on a cookie sheet. Repeat for all four pieces of toast.
Bake at 375 for 5-10 minutes or until egg is cooked through.
Top with syrup and/or fresh fruit (strawberries, bananas, and blueberries are my favorite).
