Use whatever bread you'd like for this recipe( except something strong-flavored like rye). but egg bread works great. Makes 6 1 inch slices, or 4 servings. 4 large eggs 3/4 cup heavy cream 3/4 cup half and half 1/2 teaspoon ground cinnamon 2 tablespoons granulated sugar Pinch ground nutmeg 1/2 teaspoon pure vanilla extract 4 cups cornflakes 1 loaf egg bread ( challah suggested), sliced into 6 1 inch thick slices 9 tablespoons ( 1 stick plus 1 tablespoon) unsalted butter ( divided) preferably clarified Powdered sugar ( optional)

1. If your pan isn't big enough to cook all the toast at the same time, heat the oven to 200 degrees. In a large bowl, whisk together the eggs, cream, half and half, cinnamon, sugar, nutmeg, and vanilla.

2. Place the cornflakes in another large bowl and crush with your hands until the pieces are small ( but not like breadcrumbs). Place a rimmed baking sheet nearby to hold the prepared bread.

3. Dip a slice of bread into the cream mixture, immersing both sides ( saturate it, but do not let it fall apart.)

4. Dip the slice into the cornflakes on both sides, pressing to adhere the flakes; set aside on the baking sheet. Repeat with the remaining slices.

5. Place a wide ( preferably 14-inch) saute' pan over medium heat for several minutes.

6. Sprinkle the pan with a few drops of water; they should bounce around before evaporating. When it is heated, add 1 tablespoon of clarified butter for each piece of bread and tilt to coat the pan.

7. Add slices in an even layer. Cook until golden on one side, about 4 minutes. Lift each piece witha a spatula and put 1/2 tablespoon butter in its spot. Flip the toast onto the butter to cook the other side, about 4 minutes more. Repeat with remaining slices. Serve immediately or keep warm in the preheated oven until all toast is cooked.

8. Cut each piece in half diagonally to make triangles. Arrange 3 triangles like shingles on plates, sprinkle with powdered sugar and serve with softened butter and maple syrup.