2000 ASPEN FRENCH TOAST

3 cups corn flakes, finely crushed
1/2 cup walnuts, finely chopped
6 eggs
1/3 teaspoon cinnamon
2 tablespoons brown sugar
2 tablespoons vanilla
1 loaf French bread, cut diagonally in thick slices
Butter for frying
Whipped cream and fresh berries as garnish
Maple syrup

Corn flakes can be crushed with a rolling pin or in a food processor. They should be fine, like breadcrumbs. Mix with chopped walnuts.

Beat eggs with cinnamon, brown sugar and vanilla.

Dip bread slices into the egg mixture; soak well.

Coat soaked bread with corn-flake/walnut mixture. Cook in a well-heated skillet with butter until both sides are well done and golden brown.

Serve with maple syrup and/or with berries and whipped cream (whip the cream with powdered sugar to taste).