Instructions: In a large bowl, whisk together the eggs, cream, half-and-half, cinnamon, nutmeg and vanilla extract.

Place the cornflakes in another bowl and crush them with your hands to make coarse crumbs.

Dip the bread slices one by one into the egg mixture and saturate each one, then dip them into the cornflakes, pressing the flakes onto the bread on both sides. Place the coated slices on a platter or baking sheet in a single layer. Set aside.

Melt the butter in a large, hot skillet or on a griddle. Cook each slice of French toast until golden on one side, then turn and cook the other side, about 4 minutes total. Serve immediately or keep warm in a 200 degree oven until all the French toast is cooked. Serve sprinkled with powdered sugar, as well as syrup, if desired.

This recipe yields 6 servings.

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