Instructions

• If using an electric griddle, preheat it to 350°F. If using a skillet, heat a large skillet over medium heat.
• In a shallow pan or pie plate, combine 4 large eggs, 3/4 cup whole milk, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and a pinch of salt. Whisk until well combined.
• Place 4 cups cornflakes in a large bowl and crush with your hands until the pieces are small but not powdery, aiming for mostly uniform small flakes.
• Working with one slice at a time, dip both sides of each of the 8 thick slices of brioche or challah into the egg mixture, letting any excess drip off briefly.
• Press both sides of the egg-coated slice firmly into the crushed cornflakes so the flakes adhere. Transfer the coated slice to a baking sheet or platter. Repeat until all slices are coated.
• Melt a little unsalted butter in the preheated skillet or on the griddle, using enough to coat the cooking surface.
• Cook the coated slices in a single layer (work in batches if needed) until golden brown, about 3 to 4 minutes per side. Add more unsalted butter between batches as needed.
• Serve the French toast warm with maple syrup, powdered sugar, and berries.