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Baked Apricot French Toast with Crunchy Corn Flake Streusel

Debbie Koenig
  • minutes
  • Serves 6

INGREDIENTS

6

Eggs, large

3 cups

Corn flakes

1/2 cup

Apricot preserves

1 tsp

Almond extract

1/2 tsp

Almond extract, pure

2 tbsp

Brown sugar, packed dark

2 tsp

Cinnamon, ground

1/2 tsp

Table salt

1 pinch

Table salt

1

loaf Challah or brioche, day-old

1 cup

Apricot nectar

1

Butter, unsalted

4 oz

Butter, unsalted

1 cup

Whole or low-fat milk