Crunchy Vanilla-Almond French Toast - cooking recipe

Ingredients

8 large eggs
1 cup half-and-half
2 teaspoons vanilla extract
2 pinches salt
1/2 teaspoon nutmeg, ground or freshly grated
2 teaspoons ground cinnamon
3 cups corn flakes, lightly crushed
1/2 cup sliced almonds, lightly crushed
4 tablespoons butter
12 slices challah or 12 slices soft Italian bread (1 1/2-inch-thick)

Preparation

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.