Crunch Baked French Toast

-Kale Cloward

2 eggs-beaten

1/2 C milk

1/4 t salt

1/2 t vanilla

6 slices 1" thick french bread or Texas Toast

1 1/2 C cornflakes, crushed

5 T butter, melted

Combine eggs, milk, salt and vanilla. Mix well. Dip each slice of bread in egg mixture. Make sure to coat both sides. Then press into cornflakes (only top side). Place on greased cookie sheet. Drizzle with melted butter. Bake at 450* for 10 minutes. Serve with syrup.