Crunchy French Toast
from A Real American Breakfast, Copyright 2002 by Cheryl Alters Jamison and Bill Jamison

"In the days of elegant railroad dining, the Atchison, Topeka, and Sante Fe line served a version of this as a swank breakfast dish, and it has remained on fancy restaurant menus in the decades since at places such as New York's Plaza's Hotel. James Beard popularized it among home cooks, demonstrating that you can create a lot of showy effect with very little effort."

4 large eggs
1 cup whole milk
1 tsp. pure vanilla extract
1/4 tsp. salt
8 3/4 - 1" thick slices challah or good white bread
2 heaping cups cornflakes, crumbled to about half their original size
Unsalted butter for pan-frying
2 - 3 Tbsp. sugar, optional
Warmed maple syrup

Preheat the oven to 325° F. Butter a baking dish.

Whisk the eggs, milk, vanilla, and salt in a shallow dish or bowl. Dunk the bread slices in the egg mixture and soak them for a few minutes on each side, turning as needed to coat evenly but not fully saturated. Place the cornflakes on a plate or in another shallow bowl. Press each slice of bread lightly into the cornflakes, coating both sides.

Warm about 2 tablespoons butter on a griddle or in a large heavy skillet over medium heat. Briefly cook the French toast in batches until golden brown and lightly crispy, turning once. If you wish, sprinkle each slice with sugar. Place the first slices on the baking dish and keep them warm in the oven. Continue cooking the remaining slices, adding more butter as needed. When all the French toast is ready, serve with maple syrup on the side.

Serves 4