#2779 - Coconut French Toast

(by Shirley McNevich)

2 eggs
2/3 cup milk
4 tsp. white sugar
1/4 to 1/2 tsp. cinnamon
1/2 to 1 tsp. vanilla
3/4 cup Baker's angelflake coconut
2/3 cup crushed Kellogg's corn flakes
4 TBSP softened butter
1 TBSP canola oil
9 slices of bread
maple syrup

In a bowl add eggs--beat well. Add milk, white sugar, vanilla and cinnamon--stir well. In a shallow pan add coconut and corn flakes--stir well. In a skillet add half of the butter and half of the canola oil--heat until mixed and bubbling. Dip one slice of bread in the egg mixture (both sides) and coat both sides in the cornflakes mixture. Place it in the skillet--cook until browned on one side, then flip and cook the other side. Repeat with all bread slices, adding more butter and oil when necessary. Serve with maple syrup.