Crispy French Toast Dippers

These little beauties answer the question, "What am I going to do with that whole box of cornflakes?" I only ever buy cornflakes for recipes, and after buying them for the chicken on Wednesday I needed something else to do with them (because eating them as a breakfast cereal is obviously out of the question--I mean really, who does that?).  So here is the answer.

Seriously though, these little beauties (also from the Comfort Foods Fix cookbook) are crunchy on the outside and soft and tender on the inside.  They're perfect for a relaxed morning or a holiday breakfast.  And what kid doesn't love to dip?  Serve with a little bowl of syrup or thinned-out jam, and everyone will be begging for more.

Crispy French Toast Dippers
Recipe by Ellie Krieger

Ingredients:
1 cup sliced almonds
3 cups cornflakes
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 large eggs
3/4 cup milk
1 T maple syrup
1 tsp vanilla extract
4 large slices firm whole-grain bread, each piece cut crosswise to make 4 or 5 fingers
Cooking spray

In a food processor or blender, pulse the almonds until coarsely ground.  Add the cornflakes, cinnamon, nutmeg, and salt and pulse until cornflakes resemble the texture of oats.  Transfer mixture to a shallow dish.
In a separate bowl whisk together eggs, milk, syrup, and vanilla until well combined.
Spray a large nonstick skillet or griddle with cooking spray and preheat over medium heat.  Dip each piece into the egg mixture, allowing the bread to become completely moistened but not soggy.  Then transfer to the cornflake mixture and coat each side completely.  Cook on the skillet over medium-low heat (not any higher or they'll burn), turning once, until the outside is golden brown and the center is warm, about 6 minutes total.
Makes 4 servings.