Ingredients:

  • 4 large eggs, room temperature
  • 1 cup whole milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 1 pinch kosher salt
  • 3 cups Corn Flakes, lightly crushed
  • 8 thick slices brioche bread, 1-inch thick
  • 2.5 tablespoons unsalted butter
  • 1 tablespoon neutral oil

Instructions:

  1. Place Corn Flakes in a large zip-top bag and crush them with a rolling pin until they are coarse crumbs. Transfer to a shallow dish.
  2. In a separate wide bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until completely smooth.
  3. Submerge a slice of bread in the custard for 10–15 seconds per side, ensuring it is soaked but not falling apart.
  4. Immediately press the soaked bread into the crushed Corn Flakes, flipping to coat both sides and the edges thoroughly.
  5. Heat butter and oil in a large non-stick skillet over medium-low heat.
  6. Place 2-3 slices in the pan and cook for 3–4 minutes per side until the coating is deep golden brown and the center is set.
  7. Transfer cooked slices to a wire rack to maintain crunch while finishing the remaining batch.