After catching Rachel Ray's Corn Flake French Toast on the Jane Pauley Show yesterday, I searched the web for a recipe and came up with a PERFECT one...different from hers because it includes flaked coconut instead of sliced almonds. It was so delicious looking I didn't take a picture before I started to devour it! You can find the recipe below and more here: http://www.mrbreakfast.com/superdisplay.asp?recipeid=1014# (Forget trying the printable version...you'll get two pages of links first. Just highlight the recipe and paste it into WordPad.) Tell me after you try it if it hasn't become one of your favorites.

For two servings:
1/3 cup crushed corn flakes
4 slices of white bread (I used whole wheat)
1 egg
1/3 cup milk
2 tsp sugar (I used less than 1 tsp of Splenda)
1/4 tsp cinnamon
1/2 cup flaked coconut
3 tbsp butter (I didn't measure but think I used less!)

In a medium bowl, wisk together egg, milk, sugar and cinnamon. In a separate shallow bowl or small pan, mix together the coconut and corn flakes. Heat butter in a skillet over medium heat.

Dip each slice of bread in egg mixture, then in the corn flakes mixture.

Brown in skillet until light golden brown on both sides.

Serve with maple syrup, honey, or jam.