Saturday, October 15, 2011

CAMPERS CRUNCHY FRENCH TOAST

6 slices bread, 1/2-inch thick
dried eggs = to 2 eggs
1 cup Wheaties, crushed
powdered sugar
syrup, optional

Cut bread slices lengthwise into rectangles.  Reconstitute the dried eggs; dip bread rectangles into the egg then into the crushed cereal.  Fry in a greased skillet or on a griddle over campire on a grill over medium coals.  Fry until golden brown.  Sprinkle with the powdered sugar.  Serve with syrup, if you are brave!

No comments: