Sunday Brunch

On today's menu was Crunchy French Toast. A favorite in our home. There's a wonderful restaurant here in Chicago called Wishbone. That is where we were first introduced to this crunchy version of french toast. As it turns out, it's so easy to make.

3 cups cornflake cereal
3 large eggs
3/4 milk
1/2 teaspoon flour
1/2 teaspoon vanilla or almond extract
1 teaspoon cinnamon
6 large pieces of hearty bread

Preheat oven to 400 degrees
Place cornflakes in a large plastic bag and crush them. Pour out on a large shallow dish.
Put milk, eggs, flour, extract and cinnamon in blender and mix well. Pour into a pie dish.
Soak bread in egg/milk mixture. Place soaked bread on crushed cornflakes and coat well on both sides. Place coated bread on a baking sheet lined with parchment paper.
Bake at 400 degrees for 10 minutes and then turn and bake another ten minutes on opposite side.

I made a sauteed banana mixture for my french toast. Saute 3 cut up bananas in butter, add brown sugar and chopped walnuts. Pour over french toast and serve.

Enjoy!