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In a bowl, mix eggs, vanilla, rum, sugar, salt & cinnamon. Add 2 cups of milk and whisk together until well blended.
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Put the cornflakes into one gallon sized freezer bag, and crushing with a rolling pin. Pour the crushed cornflakes into a shallow bowl.
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Heat a griddle to medium low heat and melt a pat of butter on the skillet.
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Using tongs, dunk a piece of bread into the batter to coat it. Then dip the batter-covered bread into the bowl of crushed cornflakes to add a layer of cornflakes. Flip the bread over in the cornflakes too! You want cornflakes on both sides of the bread.
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Set the bread on the butter-coated griddle and cook until the bottom is golden brown. Flip to cook the other side.
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Repeat with the rest of the bread, and add more butter to the griddle between batches to make sure the coating on the french toast cooks to a golden brown.
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Serve with butter and drizzle with syrup.