Crunchy French Toast

• 2 cups crushed cornflakes
• 1/2 teaspoon ground cinnamon
• 2 tablespoons granulated sugar
• 4 extra-large eggs
• 1/2 cup buttermilk
• 1/4 cup packed dark brown sugar
• 1/4 teaspoon pure vanilla extract
• Pinch of kosher salt
• 8 thick slices bread (1 inch)
• Butter for the griddle, about 1 teaspoon per slice

1. Stir together the cornflakes, 1/4 teaspoon of the cinnamon, and the granulated sugar in a pie plate or a large shallow bowl; set aside.
2. Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl until frothy.
3. Add the buttermilk, brown sugar, vanilla, remaining 1/4 teaspoon of cinnamon, and the salt.
4. Beat for 1 minute, or until well combined.
5. Dip the bread slices, one at a time, in the egg mixture, turning to coat both sides.
6. Shake the excess egg mixture back into the bowl.
7. Carefully place the bread slices into the cornflake mixture and turn carefully to coat both sides.
8. Arrange the prepared slices on a baking sheet.
9. Preheat a stove-top griddle or skillet over medium heat, or an electric griddle to 375F, testing to make sure its hot enough for a drop of water to bounce on it.
10. Butter the griddle generously.
11. Arrange the bread slices in a single layer on the griddle and cook well on each side for 2 to 3 minutes, or until golden brown, turning once with a spatula.
12. If youre using a skillet, youll need to do this in batches, depending upon the size of the skillet.
13. After the toast is flipped, you may need to add more butter to the griddle.
14. As you add butter, lift the French toast with a spatula so the butter flows underneath the griddling toast.
15. Transfer the French toast to a platter or individual plates and serve it immediately, or keep it warm for up to 30 minutes in a 200F oven.
16. Before cooking, make sure the bread is cut 1 inch thick.
17. Using a sharp slicing knife, gently make a 2-inch-long incision in the bread by cutting into the edge of the slice and working the knife into the interior.
18. Wiggle the tip of the knife gently as you work it into the slice, being careful not to tear a hole in the bread.
19. Use a pastry bag or spoon to insert about 1 tablespoon blackberry jam (or another berry jam, if you prefer) and 2 tablespoons of room-temperature cream cheese.
20. Continue the instructions for breading and cooking the Crunchy French Toast.
21. Serve with maple syrup.

cornflakes, ground cinnamon, sugar, eggs, buttermilk, brown sugar, vanilla, kosher salt, bread, butter

Taken from www.epicurious.com/recipes/food/views/crunchy-french-toast-381812 (may not work)