|Crunchy French Toast with Cranberry Compote|
1 large loaf Texas toast white bread, or thick sliced wheat bread
2 cups milk
2 tablespoons sugar
2 tablespoons vanilla
2 teaspoons cinnamon
18 ounce bag corn flake dry cereal
butter or margarine for cooking French Toast
Remove inner bag from Corn Flake box. Without opening bag, use a rolling pin and coarsely crush corn flakes. Pour into large bowl or baking dish. In large bowl whisk together milk, eggs, sugar, vanilla and cinnamon. Dip Texas toast in egg mixture and then dip in cornflakes. Coat griddle or pan with butter or margarine and cook until cooked through and crispy. Top with butter and Cranberry Syrup Compote and a dollop of whipped cream if desired or maple syrup.
Cranberry Syrup Compote
14 ounces canned cranberry sauce½ cup sugar
3/4 cup orange juice, or juice and zest of one orange
1 lemon, juice and zest
1 teaspoon vanilla
In saucepan bring all ingredients to a simmer. Stir and simmer for 5-10 minutes. Puree mixture with a hand held mixer if desired, or mash cranberries slightly. Serve over Crispy French Toast. Top with a dollop of whipped cream and garnish with fresh chopped cranberries if desired.