Crunchy French Toast

Ingredients

• 2 or 3 slices of bread, cut into quarters
• 1 cup cornflake cereal
• 2 large eggs
• 1/3 cup milk
• 1/2 teaspoon all-purpose flour
• 2 drops of vanilla
• Butter and pancake syrup

Directions

1. Heat the oven to 400 degrees F. Cover a baking sheet with parchment paper or a silicone mat.
2. Arrange the bread pieces on the lined baking sheet and slide it into the oven while it is heating, even if it has not reached temperature yet. Let the bread toast gently for 5 minutes, then take it out and let it cool completely.
3. Put the cornflake cereal in a heavy plastic bag and close it well. Use a rolling pin to break it down until the pieces are about the size of rolled oats, then transfer the crumbs to a shallow dish or pie pan and keep them nearby.
4. In a large bowl, whisk the eggs, milk, flour and vanilla together until smooth, taking a moment to chase down any flour lumps. Pour the mixture into a shallow dish or pie pan. Working in batches, set the bread pieces into the egg mixture and let them soak for about 1 minute per side, handling them gently so they do not tear.
5. Move the soaked bread into the cornflake crumbs and press crumbs onto both sides. Set each coated piece back on the lined baking sheet.
6. Bake at 400 degrees F for 10 minutes on the first side. Turn the pieces with tongs or a spatula, then return them to the oven for another 5 to 10 minutes, until the crumbs start to brown.
7. Serve warm with butter and pancake syrup.