Vanilla French Toast
Submitted by Sue Riley


1 pint premium vanilla or french vanilla ice cream
4 egg yolks
12 1-inch thick slices challah bread
4 cups crushed corn flakes
1 Tbsp. vegetable oil
1/2 cup dry white wine
1/2 cup sugar
1/2 cup water
1 cinnamon stick--broken in half
3 large oranges. Peeled, pith removed, ends trimmed & cut into slices
Maple Syrup

OK to double


In a small saucepan, combine & stir WINE, SUGAR, WATER & CINNAMON STICK
Bring mixture to a boil---Reduce heat & cover
Simmer 8 minutes & remove pan from burner
Arrange ORANGE rounds in a single layer in a glass dish
Pour hot WINE & CINNAMON STICK MIX over oranges
Cover & refrigerate overnite (or let marinate as time allows)

Next Day:

* Remove ORANGES from refrigerator (best if allowed to get near room temperature)
* Remove ICE CREAM from freezer & put in bowl (big enough for dipping bread) until melted
* Add EGG YOLKS --- Beat thoroughly & combine w/ICE CREAM
* Put crushed CORN FLAKES in a flat dish w/sides

Heat oven to 375 degrees

Heat a large griddle or nonstick skillet over medium-low heat

Dip bread slice in ice cream mixture, then roll in corn flakes
Let rest while you begin the cooking process

Brush griddle w/a thin coat of oil
Fry bread slices until one side has browned 2-3 minutes
Flip & cook other side until browned approx 2 minutes
Place toast on baking sheet
Bake in oven 5 minutes or until crispy & interior is cooked through
Place ORANGES on toast & serve w/heated MAPLE SYRUP

Whipped cream, berries & fresh fruit a nice addition
Good w/wine, coffee, juice or champagne