Mothers Da Crunchy Crust French Toast “My kids are all grown, but they loved this recipe growing up. Now we often have brunch for our family get- togethers and this is always a hit. It’s a little different from regular French toast and can be kept warm while other dishes are being prepared.” From Marsha Baker, Pioneer, Ohio

Serves 4 to 8

Ingredients:

2 eggs

2⁄3 cup milk

4 teaspoons sugar

1⁄4 to 1⁄2 teaspoon ground cinnamon

1 cup fl aked coconut

2⁄3 cup crushed cornfl akes

6 tablespoons margarine or butter

2 tablespoons vegetable oil

8 bread slices

Maple syrup, warmed

Method:

1. Preheat the oven to 300°F.

2. Whisk the eggs in a medium bowl until well beaten. Add the milk, sugar, and cinnamon; mix well.

3. Combine the coconut and cornflakes in a shallow pan.

4. Heat the margarine and oil in a large skillet over medium heat until bubbly. Dip 4 bread slices into the egg mixture,

then coat with the coconut mixture.

5. Place the bread slices in the pan and cook until golden brown, 2 to 3 minutes on each side. Keep warm in the oven on an ovenproof platter. Repeat with the remaining bread. Serve with maple syrup.

TIPS FROM OUR TEST KITCHEN

Work quickly when dipping the bread slices into the egg mixture or they will absorb too much egg mixture and fall apart. This dish tastes like a “cousin” to the macaroon.