Cornflake-Crusted French Toast

Slice challa loaf into eight one-inch thick slices with a serrated knife.

In a shallow dish, whisk together half and half, sugar, cinnamon, salt, orange zest, and eggs. Put cornflakes into another shallow dish.

Working with 1 piece of challa at a time, dip in the egg mixture, allowing bread to soak for 10 seconds on each side, then coat in the cornflakes. Transfer to a sheet tray lined with waxed paper.

Heat 2-3 tbsp. of the butter in a 10 inch nonstick skillet over medium heat until just foaming. Transfer 3-4 slices of Challa to the pan and cook, turning once, until both sides are golden brown, about 4-5 minutes. Divide the french toast between 2 serving plates. Wipe out skillet, add remaining butter, and repeat process.

Lightly drizzle with maple syrup. Serve immediately. These are great served with a handful of fresh berries.