February 1, 2010
Yield: 4 servings.
8 slices white bread, ¾ to 1" thick
¾ cup strawberry, raspberry or apricot preserves, or orange marmalade
½ cup chopped California walnuts
1 cup egg product
1 cup nonfat milk
2 Tbsp. sugar
½ tsp. cinnamon
3 cups corn flakes
as needed, nonstick cooking spray
as desired, powdered sugar
as desired, maple syrup
Preheat oven to 475°F. Cover a large baking sheet with heavy-duty foil.
Using a sharp knife (serrated blade works well), slice each piece of bread almost in half horizontally. Don't cut all the way through — leave ½" crust “hinge” on each piece to create a flap or pocket for filling.
For filling: In small bowl, place preserves or marmalade and ¼ cup walnuts and beat briskly with fork to combine. Spread about 2 Tbsp. walnut mixture inside each bread pocket, then press down lightly on filled bread to seal.
In pie plate or shallow bowl, stir together egg product, milk, sugar and cinnamon. Set aside. In large shallow bowl, combine corn flakes and remaining ¼ cup walnuts. Crush corn flakes between fingers until they are broken into tiny, irregular pieces. Dip each slice of filled bread into egg mixture, turning it three or four times until bread is completely coated and has asorbed some of the egg (don't let bread get soggy). Press each slice, on both sides, into walnut-corn flake crumbs. Pat crumbs on if necessary to make them stick; coating does not need to be completely even. Continue until all bread has been dipped and coated, setting prepared slices aside on a sheet of waxed paper as you work.
Place foil-covered baking sheet in oven to heat for about 3 mintues. Remove from oven and rapidly coat foil with nonstick cooking spray, then quickly place bread in single layer on foil. Bake for about 5 minutes, until lightly browned on bottom. Flip slices over and bake 3-4 minutes longer. Transfer to warmed plates or platter, dust with powderd sugar and serve with maple syrup, if desired.
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