Corn Flakes
Crusted French Toast

2 tablespoons unsalted butter

2 large eggs

2 tablespoons milk

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon

Pinch of nutmeg

4 slices bread

2 cups crushed BOKOMO Corn Flakes

Syrup, for serving

Melt butter in a large pan over medium heat.

In a large bowl, whisk together, eggs, milk, vanilla, cinnamon and nutmeg.

Working one at a time, dip bread into the egg mixture, then dredge in the crushed BOKOMO Corn Flakes, pressing to coat.

Add bread to the pan, 2 slices at a time, and cook until evenly golden brown and crispy, about 2-3 minutes on each side.

Serve immediately with syrup.