| Crunchy French Toast | | | | | | | |
| | | | | | | | | | |
| 4 - 1" slices of French bread | | 1 tsp vanilla flavoring | | | | |
| 1 cup shredded cheddar cheese | approximately 2 cups crushed corn flakes | | |
| 3 eggs | | | | 1/2 cup chopped pecans | | | | |
| 1/2 cup milk | | | | | | | | | |
| | | | | | | | | | |
| Spray baking sheet with PAM. With sharp knife slice bread to make pocket and stuff with 1/4 cup cheese. |
| Beat eggs, milk and flavoring. Dip bread in mixture and roll in crushed corn flakes and pecans. Bake | |
| 350-degrees for 20 mins. Serve with maple or fruit syrup. | | | | | |
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