Crunchy French Toast

Ingredients

• 2  of bread cut into quarters
• 1 cup cornflake cereal 
• 2 large eggs 
• 0.3 cup milk 
• 0.5 teaspoon flour all-purpose
• 2 drops vanilla 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• whisk
• ziploc bags
• spatula
• rolling pin
• tongs
• pie form

Directions

1. Preheat oven, prepare baking sheet: Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone mat.
2. Lightly toast bread in oven:
3. Put the bread pieces on a lined baking sheet into the warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.
4. Crush the Corn Flakes: Seal the Corn Flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats.
5. Pour into a pie pan or a shallow dish. Set aside.
6. Soak bread slices in egg mixture: In a large bowl, whisk to mix the eggs, milk, flour and vanilla until blended. Be sure there are no lumps of unmixed flour.
7. Pour into a pie pan or shallow dish. In batches, lay the bread pieces in the egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to rip the bread.
8. Coat with crushed Cornflake crumbs:
9. Place the bread pieces in the cornflake crumbs. Coat both sides with the crumbs.
10. Place on the lined baking sheet.
11. Bake at 400°F for 10 minutes on one side. Then flip over with tongs or a spatula and bake another 5 to 10 minutes, until the crumbs begin to turn brown.
12. Eat warm with butter and pancake syrup.