Mix together the cornstarch and sugar in a medium bowl. Whisk in 1 cup of the milk and continue whisking until the cornstarch is completely dissolved. Whisk in the remaining 2 cups milk. Split the vanilla beans lengthwise and scrape the little seeds into the mixture, then add the vanilla beans. Transfer to a medium saucepan. Place the saucepan over medium heat and bring to a boil, stirring constantly. Continue stirring until the mixture is quite thick, 1 to 2 minutes. Remove the vanilla beans and pour into a shallow glass baking dish, about 8 inches square. Smooth the top with a spatula. Let cool, then cover and refrigerate at least 4 hours, or until quite firm. Beat the eggs in a shallow bowl. Spread the flour on one plate, and the bread crumbs on another one. Unmold the custard onto a cutting board. With a sharp knife, cut into approximately 2-inch squares. Dip the squares first into the flour, shaking off the excess, then dip into the beaten eggs and then into bread crumbs. Set the squares on a sheet of waxed or parchment paper. Heat the butter in a heavy 12-inch skillet over medium heat. When the foam begins to subside, add half of the custard squares and brown about 2 minutes on each side, carefully turning with a spatula. Transfer to a platter and finish cooking the squares. Sprinkle with the cinnamon sugar and serve.;
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