1 cup unsweetened vanilla almond milk
3 tablespoons sugar
2 teaspoons ground cinnamon
Pinch kosher salt
3 large eggs
3 cups cornflakes cereal, crushed
4 pieces challah or Italian bread, sliced about 1-inch thick
2 tablespoons butter, plus more as needed
Warm maple syrup, for serving
In a wide bowl, whisk together the almond milk, sugar, cinnamon, salt and eggs. Put the crushed cornflakes in another shallow dish. Dunk the sliced bread in the egg mixture and soak about 45 seconds, turning once. Let the excess egg mixture drip off, then press the bread into the cornflakes. Turn and press on the second side, then set aside on a plate.
Set a large nonstick or cast-iron pan over medium heat. Set a rack over a baking sheet and preheat the oven to 250 degrees F. Melt 1 tablespoon butter and add 2 pieces of the crusted bread. Cook gently until golden brown, then cook and brown on the second side, about 3 minutes per side. (Reduce the heat if the bread begins to to brown too quickly.) Remove the bread, set on the prepared baking sheet and transfer to the oven to keep warm. Add fresh butter to the pan and repeat with the remaining bread. Transfer to the oven for 2 minutes, then serve with maple syrup.