Cornflake and Almond Encrusted French Toast

1 cup cornflakes
1/2 cup sliced almonds
1 tsp. cinnamon
1/2 tsp salt
2 eggs
1/4 cup milk
1-2 T. brown sugar
1 tsp vanilla or used vanilla bean pod
4-6 slices of bread

In a ziploc bag, crunch up the cornflakes. Crush or chop the nuts and add to the cornflakes, along with half of the cinnamon and mix well. Pour into a shallow dish.

In another shallow dish, crack the eggs and whisk. Add the salt, remainder of cinnamon, brown sugar and vanilla or vanilla pod and whisk again. Add the milk and give it one final whisk.

Meanwhile Pre-heat a skillet or griddle, and then grease with a little butter.

Dip bread into egg mixture, then into the cornflake mixture and coat evenly.

Grill on the griddle over medium low heat {the cornflakes and nuts will burn on high heat before the middle / eggs is cooked through} until toast is golden brown and cooked through.

Serve with syrup and whipped cream if desired, and bananas are a nice touch as well.

Natalie Riley