3 eggs
1/2 c. milk
1/2 tsp. nutmeg
1/4 tsp. salt
2 c. corn flakes
1/2 stick butter
6 slices bread
6 tbsp. sugar

Stir the eggs, milk, nutmeg and salt together until well blended. Strain the mixture through a sieve into a shallow bowl in which you can dip the bread easily.

Crumble the corn flakes slightly (to make each flake about half its original size) and spread them on a piece of waxed paper. Dip (don't soak) both sides of each slice of bread into the milk mixture. Then press each slice of bread on both sides into the corn flakes to coat the bread well.

Melt 2 tbsp. butter in a 12 inch skillet over medium heat and fry 3 slices of the bread until golden on each side. When done, sprinkle about 1 tbsp. sugar on top of each slice and keep warm in a 250 degree oven while you fry the other 3 slices in the remaining 2 tbsp. butter. Serve hot with a favorite syrup.

The crumbled up corn flakes gives a crisp and crunchy taste. Serves 4.