Cut the loaf of bread into thick slices. We usually get about 10 thick slices from the loaf in the picture. Next, crush the corn flakes into small bits, but not dust. I found the best way to do this is to use a potato masher or just squeeze them in your hands. Next, in a separate bowl, mix the eggs, milk, cream, vanilla, salt, cinnamon, and maple syrup until combined. Beware – the cinnamon will always float no matter how much you mix it.
Now heat up the pan, but not too hot. You can tell if your pan is too hot if the butter turns brown. Next, submerge a piece of bread into the egg mixture for about 10 seconds. Remove it and place it in the crushed corn flakes. Then put it on the hot buttered pan. Repeat these steps for all pieces of bread. Cook each side of the French toast for about 5 minutes. Serve warn after dusting with the powdered sugar.