This was James Beard’s favorite French toast recipe. It originally was served in the dining cars of the Santa Fe Railroad. The crumbled up cornflakes give every bite a crisp crunch.
3 eggs, beaten
1/2 cup whole milk
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups cornflakes
4 tablespoons butter, divided
6 slices day-old dense white bread
6 teaspoons granulated sugar
Stir the eggs, milk, nutmeg and salt together until well blended. Place in a shallow bowl. Crumble the cornflakes slightly so that each flake is about half of its original size and spread them on a piece of wax paper.
Preheat oven to 250 degrees F.
Dip (don’t soak) both sides of each slice of bread into the milk batter. Let excess batter drip off before pressing bread on both sides into the cornflakes to coat well.
Melt 2 tablespoons butter in a large skillet over medium heat and fry 3 slices of the bread until golden on each side. When done, sprinkle 1 teaspoon sugar evenly on top of each slice and keep warm in the oven while you fry the other 3 slices in the remaining butter and top with the rest of the sugar.
Serve hot with maple syrup.
Makes 4 servings.