Ingredients
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8 large eggs
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1 cup half-and-half
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2 teaspoons vanilla extract
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2 pinches salt
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1/2 teaspoon nutmeg, ground or freshly grated
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2 teaspoons ground cinnamon
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3 cups corn flakes, lightly crushed
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4 tablespoons butter
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12 slices challah or 12 slices soft Italian bread (1 1/2-inch-thick)
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1/2 cup sliced almonds, lightly crushed
Instructions
- Pre heat oven to 350.
- In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon.
- In a second shallow dish combine flakes and nuts.
- Add 2 tablespoons butter to warm skillet.
- Place a cookie sheet lined with foil (for easy clean-up) near the stove.
- Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts.
- Cook slices 2 minutes on each side and transfer toast to cookie sheet.
- Repeat with remaining slices and transfer toast to oven.
- Bake 10 minutes.