3 large eggs
1/2 cup milk
1/3 cup half-and-half
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon salt
2 1/2 cups cornflakes, lightly crushed
2/3 cup sliced almonds, lightly crushed
2 tablespoons unsalted butter
8 slices bread
Make the toast: Preheat oven to 350. Whisk together the eggs, milk, and half-and-half, cinnamon, nutmeg, and salt in a shallow baking dish and set aside. Combine the cornflakes and almonds in another shallow dish. Melt 1/2 tablespoon butter in a large skillet over low heat. Dip 2 slices of bread in the egg mixture and lightly coat each side. Transfer the slices to the cornflake mixture, turn to coat, and place in the prepared skillet. Cook for 3 minutes on each side, transfer to a baking sheet and set aside. Repeat with the remaining butter and bread slices. Place in the oven and bake for 10 minutes. Serve immediately or keep warm in 200 oven.
