July 31st, 2006|
Santa Fe Dining Car French Toast
¼ Cup granulated sugar
4-5 Cups corn flakes
Cooking oil to coat pan
Method:Whip up eggs with 2 tbsp cold water and place in shallow pan for dipping.
Crumble Corn Flakes but not into a fine powder and place in another shallow pan.
Dip dried bread into egg mixture (let bread soak up egg real good) and then drag through crumbled Corn Flakes coating the bread.
Fry on med/high heat in a oil lined frying pan.
Remove from pan after eggs just start to cook (don't over-cook).
Dip in egg mixture again and re-coat with Corn Flake crumbs.
Now place on foil lined cookie sheet lightly greased (sprayed on today).
Sprinkle a little of the sugar over each slice and bake in preheated over at 375 until toast puffs up.
Serve hot with real butter and real Maple Sugar.
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