Betty Crocker's Kids Cook! shares a recipe! Flaked cereal adds extra crunch to finger-friendly French toast.
cups Country® Corn Flakes cereal
tablespoon margarine or butter
Maple-flavored syrup, if desired
Cut each slice of bread into 3 strips. Place bread strips in rectangular baking dish, 13x9x2 inches.
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.
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.
Melt butter in 12-inch skillet over medium heat; tilt skillet so butter covers bottom.
Remove bread strips from egg mixture, and dip into crushed cereal. Turn bread strips over, using pancake turner, to coat other side.
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 PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 70 ),
% Daily Value
- Total Fat
- 8 g
- 8 %
- (Saturated Fat
- 2 g,
- 2 %
- 160 mg
- 160 %;
- 320 mg
- 320 %;
- Total Carbohydrate
- 26 g
- 26 %
- (Dietary Fiber
- 1 g
- 1 %
- 8 g
- 8 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.