3 eggs, beaten
1/2 cup whole milk
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups cornflakes
4 tablespoons butter, divided
6 2 inch thick slices dense white bread, such as French or Italian
6 teaspoons powdered sugar
Stir the eggs, milk, cinnamon and salt together until well blended.
Place in a shallow bowl.
Crumble the cornflakes slightly so that each flake is about half of its
original size and spread them on a piece of wax paper.
Preheat oven to 250 degrees F.
Dip (don't soak) both sides of each slice of bread into the milk batter.
Let excess batter drip off before pressing bread on both sides into the
cornflakes to coat well.
Melt 2 tablespoons butter in a large skillet over medium heat and fry 3
slices of the bread until golden on each side.
Timing will depend on the heat you have set, so just check by quickly
touching. When you feel a light crust forming, that should be good enough.
When done, dust about 1 teaspoon powdered sugar evenly on top of each
slice
and keep warm in the oven while you fry the other 3 slices in the
remaining
butter and top with the rest of the sugar.
Serve hot with maple syrup.
Makes 4 servings.