Oven Crunch French Toast

Ingredients

• 1½ cups Cap'n Crunch® Cereal
• 12-14 slices (1-inch thick) French bread
• 4 ounces softened cream cheese
• 1 cup milk
• 3 eggs
• ¼ cup Aunt Jemima® Original Syrup
• ¼ cup butter or margarine, melted and cooled slightly
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon

Preparation

1. Preheat oven to 400°F. Crush cereal in a resealable food storage bag using a rolling pin or mallet to make fine (but not powdery) crumbs. Pour crumbs into a shallow dish.
2. Spread both sides of bread with softened cream cheese. Dip both sides of bread in cereal crumbs, pressing lightly to adhere. Place in a lightly greased 13 x 9-inch baking dish. Repeat with remaining bread slices to fill baking dish in a single layer.
3. Whisk together milk, eggs, syrup, butter, vanilla and cinnamon in a medium bowl; pour over prepared slices.
4. Bake for 20 minutes or until golden brown. Serve with additional Aunt Jemima® Syrup if desired.

Yield: 4 servings (3 slices each)

Make-ahead Tip: Prepare bread slices through Step 2 the night before; cover with aluminum foil and refrigerate. In the morning, combine remaining ingredients and pour over bread slices; bake uncovered as directed.

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