| 4 | slices bread |
| 3 | eggs |
| 1/4 | cup milk |
| 2 | cups Country® Corn Flakes cereal |
| 1 | tablespoon margarine or butter |
| Maple-flavored syrup, if desired |
| 1. | Cut each slice of bread into 3 strips. Place bread strips in rectangular baking dish, 13x9x2 inches. |
| 2. | Beat eggs and milk in medium bowl with eggbeater or fork until foamy. Pour over bread. Turn bread over, using pancake turner, to coat other side. |
| 3. | Place cereal in resealable plastic food-storage bag; seal bag. Crush cereal with rolling pin or saucepan. Place crushed cereal in pie plate or shallow dish. |
| 4. | Melt butter in 12-inch skillet over medium heat; tilt skillet so butter covers bottom. |
| 5. | Remove bread strips from egg mixture, and dip into crushed cereal. Turn bread strips over, using pancake turner, to coat other side. |
| 6. | Cook cereal-coated bread in butter about 4 minutes or until bottoms are golden brown. Turn bread over. Cook other sides about 4 minutes or until bottoms are golden brown. Serve with syrup. |
|
| For a little crunch, sprinkle the French toast with cinnamon-sugar. Or use the toast as dippers for applesauce, ice-cream toppings or leftover melted frosting. |
|
| Bread that is a little dry makes fantastic French toast! You may want to try French or Italian bread, which isn't as soft and squishy as regular white bread. |
|
| The French toast can be cooked in two batches if your skillet won't hold the entire amount at one time. |
Nutrition Information:
210 ( 70 ); 8 g ( 2 g); 160 mg; 320 mg; 26 g ( 1 g); 8 g 10 %; 0%; 6 %; 30 % 1 1/2 ; 1/2 ; 1