Crunchy Oven French Toast

Many moons ago, I was treated to crunchy French toast at a friend's sister's home. I still remember how good it was, and what a fun twist on normal French toast it was. I have tried to recreate it a couple times, but with less-than-appetizing results. If you make it on the stove top, the coating gets crispy before the inside gets done. So I knew this oven-baked recipe from Pillsbury was going to be the ticket. It was really good. And very crunchy! I think it would be prettier with a french baguette that you slice yourself, but I only had time to pick up pre-sliced, and it worked great. This was our Hooray-Chris-doesn't-go-into-work-until-lunch-time breakfast today.

Crunchy Oven French Toast

3 eggs
1 C. half and half
2 T. sugar
1 tsp. vanilla
1/4 tsp salt
5 C. cornflakes cereal, crushed
8 slices of French bread
Syrup and fresh berries

Grease 2 baking pans. In shallow bowl, combine eggs, half and half, sugar, vanilla, and salt; beat well. Place crushed cereal in another shallow bowl. Dip each bread slice in egg mixture, making sure egg mix is absorbed. Coat each slice with crumbs. Place in greased pan; cover. Freeze 1-2 hours til firm.

Heat oven to 425. Bake bread 15-20 minutes til golden brown, turning once 1/2 way through. Serve with syrup and fresh berries.