Corn Flake Crusted French Toast

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Years ago, I don't remember where I was but I enjoyed magnificent French Toast that had a crunchy outside... like a corn flake topping.  Last month, out of no where I started craving this recipe and found something online that could be just a little better!  Apparently I don't need to go far to enjoy this favorite brunch treat.  They happen to cook these up down the street at the luxurious Lafayette restaurant in the Washington Hay Adams Hotel. Luckily, I found the recipe online so that  I could enjoy this famous brunch dish in the comfort of my kitchen.

recipe source and photo: saveur.com

Ingredients:1 loafbrioche bread (about 1 lb.)*
1⁄3 cup half and half
2 tsp. sugar
1 tsp. ground cinnamon
1⁄4 tsp. fine salt
1⁄4 tsp. orange zest
4 eggs, lightly beaten
2 cups cornflakes, coarsely crushed**
6 tbsp. unsalted butter
Confectioners' sugar
Maple syrup

Photos above are my own

Preparation:1. Slice brioche loaf into eight1"-thick slices with a serrated knife. Using a 3" round cookiecutter, cut each slice into a circle and set aside. (Reserve bread scraps forbread crumbs.)
2. In a shallow dish, whisk togetherhalf and half, sugar, cinnamon, salt, orange zest, and eggs. Put cornflakesinto another shallow dish. Working with 1 circle of brioche at a time, dip inthe egg mixture, allowing brioche to soak for 10 seconds on each side, thencoat in the cornflakes. Transfer to a sheet tray lined with waxed paper.
3. Heat 3 tbsp. of the butter in a10" nonstick skillet over medium heat until just foaming. Transfer 4slices of brioche to the pan and cook, turning once, until both sides aregolden brown, about 4 minutes. Divide the french toast between 2 servingplates. Wipe out skillet, add remaining butter, and repeat process. Dust thefrench toast with confectioners' sugar and drizzle with maple syrup. Serve withberries and sliced fruit, if you like.
SERVES 4
My notes:* this recipe works well with thick sliced bread.  I've used brioche and sour dough. I've also used pre-sliced thinner sour dough.  Heavenly!  I don't bother using a cookie cutter- more French toast for me, please!** I've used sugar frosted corn flakes, corn flakes, Kashi honey sunshine and Fiber One honey clusters and all work well on this recipe.  
Last, I find the bread quickly absorbs the batter.  You may have to refill your shallow dish on occasion. 
Cheers,Ana