CRUNCHY OVEN FRENCH TOAST

3 eggs                              ¼ tsp. Salt

1 cup half & half               3 cups cornflakes, crushed to 1 cup

2 Tbsp. Sugar                     

8 diagonally cut French bread (3/4 “)

Strawberry syrup              Fresh Strawberries

Grease 15x10x1” pan.  In shallow bowl, combine eggs, half & half, sugar, vanilla & salt; mix well.  Place crushed cereal in shallow bowl.  Dip bread in egg mixture, making sure all egg mixture is absorbed.  Dip bread in cumbs.  Place in single layer in greased pan; cover.  Freeze 1 or 2 hours or until firm.  Heat oven to 425.  Bake 15 to 20 minutes or until golden brown, turning once.  Serve with syrup and strawberries.  Garnish with whipped cream.