Crunchy French Toast

• 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

1. Preheat oven to 325u0b0; 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.

eggs, milk, vanilla, salt, corn flakes, unsalted butter, sugar, maple syrup

Taken from www.food.com/recipe/crunchy-french-toast-189482 (may not work)