6 to 8 slices of Texas Toast
4 cups cornflakes
1 cup half and half or whole milk
1 ground cinnamon
1 teaspoon vanilla
3 to 5 tablespoons butter
2 cups fresh fruit like berries and or bananas (optional)
Maple syrup or honey
Place cornflakes in a resealable bag and crush with the bottom of a dish or rolling pin. Pour crumbs into a shallow dish and set aside.
In a different shallow dish, whisk together the eggs, milk, cinnamon and vanilla.
Preheat a large skillet or griddle to medium heat, add a tablespoon of butter, coating it with the melted butter.
Cut the bread on a diagonal and dip both sides into the egg mixture, drain off any excess batter and place in the dish with the cornflakes. Gently press the bread into the cornflakes so they stick.
Place the crusted French toast on the griddle or into the preheated pan and cook for about 4 minutes a side. Adjust the heat if needed until the cornflakes are golden and the batter has had a chance to cook. Repeat with the remaining bread triangles. You can keep French toast warm on a foil lined cookie sheet in a pre-heated 275 degree oven.
Serve with fruit on top and syrup or honey.