Ingredients:

6 slices (each one-inch thick) cinnamon raisin bread
3 cups (loose) or 2 cups crushed cornflakes
3 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup half and half
1 tablespoon + 3 tablespoons sugar
1 quart strawberries

Procedures:

First, roll the cornflakes with a rolling pin until they are of a medium fine consistency. Set aside. In a bowl, whip the eggs with the vanilla, cinnamon and 1 tablespoon sugar. Add the half and half and stir until well-blended. Set aside.
Cut off the tops of the berries and slice them in half into a bowl. Sprinkle with the other three tablespoons of sugar, toss well and set aside.

Heat a heavy skillet over medium heat and melt 1 tablespoon butter. Dip the bread, 1 slice at a time, first into the egg mixture coating both sides. Drain and dip into the cornflakes, again coating both sides.
Cook 1 1/2 to 2 minutes on each side or until dark golden brown. Cut the cooked toast in half diagonally. Arrange three halves on each of four plates, top with the marinated strawberries and juice. Serve at once.
Serves 4.