准备

• 如果您的锅不足以同时烹饪所有法式吐司，请将烤箱加热到200°F。在一个大碗中，将鸡蛋，奶油，半半，肉桂，糖，肉豆蔻和香草搅拌在一起。
• 将玉米片放在另一个大碗中，用手压碎，直到碎片很小（但不像面包屑），并且尺寸有些均匀。在附近放置有带框的烤盘以固定准备好的面包。
• Dip a slice of bread into the cream mixture, immersing both sides (saturate it, but do not let it fall apart).
• 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.
• Place a griddle or wide (preferably 14-inch) sauté pan over medium heat for several minutes. If using an electric griddle, set the heat to 350°F.
• Sprinkle the griddle with a few drops of water; they should bounce around before evaporating. If they sizzle away quickly, the heat is too high. If they just sit there and slowly steam, the heat is too low. When the griddle is properly heated, add 1 Tbs. clarified butter for each piece of French toast and tilt to coat the pan.
• Add the prepared bread in an even layer. Cook until golden on one side, about 4 minutes. Lift each piece with a spatula and put 1/2 Tbs. butter in its spot. Flip the toast onto the butter to cook the other side, about 4 minutes more. Repeat with the remaining slices of bread. Serve immediately or keep warm in the oven until all the French toast is cooked.
• Cut each piece of bread in half diagonally to make triangles. Arrange 3 triangles like shingles on serving plates, sprinkle with confectioners’ sugar, if desired, and serve with softened butter and maple syrup.