Wednesday, April 7, 2010


Darci made this on Easter and shared the recipe. It was so good. I loved the crunch.
Crunchy Oven French Toast

(Can make ahead of time and freeze up to two weeks)

3 eggs
1 cup half and half
2 TBSP sugar
1 tsp vanilla
1/4 tsp salt
3 cups cornflake cereal, crushed
8 3/4" thick diagonally cut slices french bread (I used sourdough)

Grease 15x10x1 inch baking pan. In shallow bowl, combine eggs, half and half, sugar, vanilla and salt. Mix well. Place crushed cereal in shallow bowl. Dip bread in egg mixture, then in crumbs. Place in single layer in greased pan, cover. Freeze at least 1-2 hours, until firm .

Heat oven to 425. Bake 15-20 minutes or until golden brown, turning once.

I think she said you could make it, freeze it then bake individual pieces as needed.