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J. B.`s French Toast

This was James Beard`s favorite French toast recipe. It originally was served in the dining cars of the Santa Fe Railroad. The crumbled up cornflakes give every bite a crisp crunch.3 eggs, beaten
1/2 cup whole milk
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
2 cups cornflakes
4 tablespoons butter, divided
6 slices day-old dense white bread
6 teaspoons granulated sugarStir the eggs, milk, nutmeg and salt together until well blended. Place in a shallow bowl. Crumble the cornflakes slightly so that each flake is about half of its original size and spread them on a piece of wax paper.Preheat oven to 250 degrees F.Dip (don`t soak) both sides of each slice of bread into the milk batter. Let excess batter drip off before pressing bread on both sides into the cornflakes to coat well.Melt 2 tablespoons butter in a large skillet over medium heat and fry 3 slices of the bread until golden on each side. When done, sprinkle 1 teaspoon sugar evenly on top of each slice and keep warm in the oven while you fry the other 3 slices in the remaining butter and top with the rest of the sugar.Serve hot with maple syrup.Makes 4 servings.

 

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