1 loaf French bread
3 eggs
1 c. Half and Half
2 tbsp. sugar
1 tsp. vanilla
1/4 tsp. salt
3 c. cornflakes, crushed to 1 c.

Cut bread into 8 slices, 3/4 inch thick. In bowl, combine eggs, Half and Half, sugar, vanilla and salt. Mix well. Dip bread to cover both sides in egg mixture, then into crushed cornflakes. Place in greased pan. Bake at 425 degrees for 15-20 minutes, turning once. Serve hot with syrup or strawberries and whipped cream.

The slices of bread, dipping in egg and cornflakes can be frozen in freezer bags for use later.