Trim the tops of the Tribeca Oven Challah Buns to create a flat slice bun. Then, slice the bun in half lengthwise. Set aside.
Strawberrytopping: Wash, trim, and quarter the strawberries. Place thestrawberries in a bowl with the granulated sugar and combine. Set aside.
Breading: In a shallow bowl, crush 2 cups of cornflakes by hand. In another shallow bowl, whisk together the eggs, sweetened condensed milk, whole milk, and ground cinnamon. Dredge the brioche slices in the egg mixture, allowing time for the bread to soak. Then coat the challah in the crushed corn flakes.
In a large nonstickskillet, heat the butter over medium high heat. Once the pan is heated, cookthe soaked slices for 3-4 minutes per side, or until golden brown andcrisp.
Top the French toast with the maceratedstrawberries and maple syrup.