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