Place heavy-bottom skillet on medium heat. In a bowl, crack the eggs.
Add sugar, half-and-half and vanilla. Mix until sugar is dissolved.
Trim crusts from bread (optional). Cut slices diagonally. In a
separate bowl, crush the corn flakes. Place trimmed bread in egg mix.
Place clarified butter in skillet. Remove bread from egg mixture, and
coat in corn flakes. Place coated bread halves in skillet and fry
until golden brown. Drain on absorbent paper towel. Arrange on plate.
Decorate with powdered sugar and sliced fruits. Top with butter and
your favorite pancake syrup.
Recipe by: Chef John Ciborski, Alexis Park Resort, Las Vegas
