Baked French Toast w/ Almond Syrup

3 cups of milk
6 eggs
2 tsp. of vanilla
2 tsp. of nutmeg
2 tsp. of cinnamon
1 loaf French style bread (This will be cut diagonal)
Corn flake crumbs
1 cup of melted butter

Prepare the night before by mixing all wet ingredients and soaking bread overnight. The next morning, preheat oven to 450 degrees and spray large jelly roll pan with Pam. Sprinkle cornflake crumbs on both sides of bread and drizzle melted butter over top. Bake for 15 minutes each side. Serve with homemade Almond syrup.

Almond Syrup
1 cup of water to 2 cups of sugar; bring to a boil for approximately 5 minutes. Remove from heat and add one stick of butter and 1 teaspoon of almond extract. You can also add a small pinch of cinnamon. This
syrup is very thin but delicious.

Granola

Dry Mixture
6 cups of rolled oats
1 cup of wheat germ
1 cup of salted and roasted sunflower seeds
1 cup of walnuts or pecans
cinnamon

Moist Mixture
1/2 cup of Canola oil or other vegetable oil
1/4 cup of honey
1/4 cup of brown sugar
1 tbsp. of vanilla

Mix the dry mixture together in large baking pan and sprinkle heavily with the cinnamon.

Mix the moist mixture together in measuring cup and heat in microwave for approximately one minute.

Stir vanilla into oil/honey mixture and pour over dry ingredients. Mix thoroughly and bake in 325 degree oven for 50 to 60 minutes. After removing from oven be sure and stir to keep the flakes from sticking together. After your granola has cooled keep in an airtight container or freeze in portion size bags. Serve with fresh fruit and vanilla yogurt.