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1
For the bread:
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Cut 3 pieces of bread into thick slices (1 1/2 inches thick). Then cut each slice into quarters and set aside.
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3
Put the eggs in a medium size bowl. Add the buttermilk (or milk). Whisk the eggs and buttermilk together and set aside.
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Put the corn flakes in a medium size bowl. Keep the corn flakes whole. Set aside.
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Dip a piece of the bread into the egg mixture. Don't soak the bread; just a quick dip to get the entire piece wet with the egg mixture.
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Then, put the bread into the corn flakes and give the bread a bit of a push or smash into the corn flakes to get them to stick to the bread. Do this on both sides of the bread. Set aside on a plate.
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For the remaining pieces of bread, repeat the process of dipping into the egg mixture, and then the corn flakes.
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8
Add the butter to a pan and heat on medium heat.
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When the butter is melted, add the pieces of French toast to the pan. Make sure not to crowd the pieces in the pan.
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Watch them closely and turn down the heat just a touch if they're browning too fast. The idea is to let them cook slowly and turn to a golden color so that the egg mixture around the bread gets fully cooked.
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Using tongs, gently turn over the French toast to cook each of the sides.
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Continue turning the pieces so each side is a golden color. Some of the corn flakes may get a little darker golden which is fine too.
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It may take about 6 minutes until all sides get cooked and are a golden color.
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After they are done, put them on a plate so that you can add the glaze.
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For the glaze:
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In a small bowl, add the powdered sugar, buttermilk (or milk), and orange flavoring.
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Whisk all of the ingredients together. If the glaze is a bit too thick, just add a touch more buttermilk. If it's too thin, then add a bit more powdered sugar.
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Then, using a spoon, drizzle the glaze over the pieces of French toast.
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19
Zest an orange or a tangelo. Garnish the French toast with the zest.
