Crunchy-Baked French Toast

2 eggs, beaten
1/2 cup milk
1/4 teaspoon salt
1/2 teaspoon vanilla extract
6 slices (1-inch thick) French bread
1 1/2 cups corn flakes, slightly crushed
5 tablespoons butter, melted

Combine eggs, milk, salt, and vanilla extract. Mix well. Dip each slice of bread into the egg mixture, making sure to coat both sides. Press the slices into the corn flake crumbs, coating each side. Place coated bread slices on a greased cookie sheet. Drizzle melted butter over the slices. Bake at 450 degrees for 10 minutes. Serve with syrup or blackberry topping below.
Blackberry Topping:
1 bag (16 oz.) frozen blackberries
1 cup granulated sugar
1 package (4 3/4 oz.) strawberry Danish Dessert pie filling glaze
1 cup cold water

Place blackberries in a saucepan and simmer for about 10 minutes until berries are heated through. Mix in sugar and stir until dissolved. (You may need to add more or less sugar to sweeten as you desire.) Place the strawberry Danish Dessert and 1 cup cold water in another saucepan and bring to a boil. Stir constantly and remove from heat when mixture becomes thick. Pour the thick strawberry mixture into the blackberry mixture. Stir well and simmer to heat through. Add water until desired consistency is reached. Serve over French toast, waffles, pancakes, or ice cream.

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