Crunchy French Toast

A version of this was served by the Atcheson, Topeka, & Sante Fe railroad line as a swank breakfast dish

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  large eggs
• 1  cup  whole milk
• 1  teaspoon pure vanilla extract
• 1⁄4 teaspoon salt
• 8  slices  challah (each slice should be 3/4 to 1 inch thick, may substitute good white bread)
• 2  cups  corn flakes, crumbled to about half their original size
•  unsalted butter
• 2 -3  tablespoons sugar (optional)
•  real maple syrup, warmed

Directions

1. Preheat oven to 325°; butter a baking sheet.
2. In a shallow pie plate or shallow bowl, whisk the eggs, milk, vanilla, and salt together.
3. Dunk the bread slices into the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated.
4. Place the cornflakes on a plate; press each slice of bread lightly into the cornflakes, coating both sides.
5. Warm 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat.
6. Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
7. If you wish, sprinkle each slice with sugar; place the first slices on the baking sheet and keep them warm in the oven.
8. Continue cooking the remaining slices, adding more butter as needed.
9. When all French toast is ready, serve with maple syrup.