Sundae Fruit Drenched French Toast
 
12 slices of Italian bread, sliced 1 inch thick 
8 eggs 
1 1/2 cups milk 
1/2 heavy cream 
1 tablespoon vanilla 
dash of fresh ground nutmeg 
1 cup crushed corn flakes 
Assortment of fresh fruits, strawberries, blueberries,
kiwi, bananas, peaches, cherries, papaya, mango,
etc.if in season. 
 
Preheat griddle to 375 degrees.
In a large metal bowl whisk the eggs, milk, and heavy
cream until well combined, about 3 to 4 minutes. This
allows the heavy cream to almost "whip" for a light
batter. Add the vanilla. Pour through a strainer to
remove egg excess. Add nutmeg to strained egg mixture.
Dip bread into mixture but do not over soak, then dip
one side of bread into the corn flakes. Repeat with
all 12 slices.
Prepared French toast can sit until guests are ready
to eat. Grease griddle and cook French toast with the
corn flake side down first. Flip after golden brown
and finish cooking.
Place two slices on plate and top with fruit slices
and Vermont maple syrup. Dust with powdered sugar just
before serving.

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