Crispy Raisin Bread French Toast

• 3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
• 1/4 cup sugar
• 1 tsp. ground cinnamon
• 2 eggs
• 1/4 cup milk
• 6 slices day-old raisin bread, halved
• 2 Tbsp. butter or margarine, divided
• 3/4 cup maple-flavored or pancake syrup

1. Mix cereal, sugar and cinnamon in medium bowl; set aside.
2. Beat eggs and milk with wire whisk in shallow bowl until well blended.
3. Dip bread into egg mixture, then into cereal mixture, turning to evenly coat both sides of bread halves.
4. Melt 1 Tbsp.
5. of the butter in large skillet or griddle on medium heat.
6. Add 6 of the bread halves; cook 2 minutes on each side or until golden brown on both sides.
7. Remove from heat; keep warm.
8. Repeat with remaining butter and bread halves.
9. Serve warm with syrup.

creamy wheat, sugar, ground cinnamon, eggs, milk, raisin bread, butter, maple

Taken from www.kraftrecipes.com/recipes/crispy-raisin-bread-french-toast-55369.aspx (may not work)