Baked Stuffed French Toast and Cinnamon Syrup |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This is so yummy! I like to make this whenever we're having company for breakfast. Note that this recipe is for 2 servings, 2 pieces per person. Ingredients:
8 slices sandwich bread |
8 tablespoons whipped cream cheese |
8 tablespoons strawberry jam |
2 eggs, well beaten |
1/2 cup milk |
1/2 teaspoon salt |
1/2 teaspoon vanilla |
3 cups corn, flake crumbs crushed |
1/4 cup butter, melted |
1 1/3 cups sugar |
1/3 cup water |
2/3 cup white corn syrup |
1 teaspoon cinnamon |
1 (5 ounce) can evaporated milk |
1 tablespoon butter |
Directions:
1. Spread 2 tablespoons of whipped cream cheese and 2 tablespoons of strawberry jam on a piece of bread and then top with another piece. Repeat this with all of the slices.
2. Combine the eggs, milk, salt and vanilla in one bowl (I like to use a shallow dish, like an 8x8 baking dish).
3. Place the cornflake crumbs in another shallow bowl.
4. Grease a jelly roll pan or cookie sheet and preheat the oven to 450 degrees.
5. Dip the bread into the egg mixture, and then into the cornflake crumbs. Place it on the greased cookie sheet, and then drizzle butter on top.
6. Bake at 450 degrees for 10 minutes.
7. For the Cinnamon Syrup: Combine everything but the evaporated milk and the butter in a saucepan, and boil for 2 minutes. Remove from the heat and stir in the milk and butter. Serve warm. This will make enough for more than 2 people, I like to save some in my fridge and use it within the week. :).
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