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1
Put the eggs, egg whites, orange juice, confectioners' sugar, cinnamon, vanilla, and salt in a mixing bowl.
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2
Wisk until well mixed.
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3
Spread 1/3 cup of cornflakes on the center of a piece of plastic wrap.
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4
Dip a slice of bread quickly into the egg mixture, coating both sides.
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5
Place bread onto the cornflakes.
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6
Use a fork and press the top of the bread lightly to embed the cornflakes into the underside.
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7
It should be solidly coated.
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8
Set the bread slice aside, cornflake side down.
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9
Working quickly, repeat the dipping process with the remaining slices of bread, using about 1/3 cup of cornflakes per slice.
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10
Divide the butter between 2 large nonstick griddles or skillets.
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11
Melt over medium heat until it is hot.
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12
Transfer the slices, cornflake side down on the griddles.
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13
Cook until both sides are browned, about 4 minutes each side.
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14
(Lacking sufficient cooking surface, you can dip the slices and coat them with cornflakes as batches are cooked, keeping thte cooked slices warm in a preheated 200 degree oven.)
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15
Serve hot, cornflake side up.
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16
Lightly sieve confectioners' sugar over the toast.
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17
Garnish the plate with strawberries and orange segments.
