| Batter Dipped French Toast | | | | | | |
| | | | | | | | | | |
| 2 cups biscuit mix | | | 1 tsp cinnamon | | | | | |
| 1 cup orange juice | | | 1 loaf (about 12 slices) French or Italian bread | | |
| 2 eggs | | | | 3 cups finely crushed corn flakes | | | |
| | | | | | | | | | |
| Preheat oven to 350. Grease a baking pan that will easily hold the bread or 2 smaller pans. Combine biscuit |
| mix, orange juice, eggs, and cinnamon in a medium bowl; combine until well mixed. If batter is too thick, |
| add 1/8 cup more orange juice. Dip each slice of bread into batter, coating well. Roll on corn flakes and |
| place in baking pan. Repeat until all bread is done. Bake at 350 15 minutes. Turn over and bake another |
| 10-15 minutes. Serve with sliced bananas and syrup. Serves 12 slices. |
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