Preheat oven to 325ºF (160ºC). In a small saucepan, add sugar and orange segments. Bring to a simmer over medium heat, stirring frequently, and cook for approx. 10 min. or until orange segments fall apart and become syrupy. Pour orange syrup through a fine sieve into a small pitcher, add vanilla and maple syrup and stir to combine; set aside. Discard remaining orange pulp.
Separate two eggs, reserving the yolks for another use. Place egg whites in a shallow dish, whisk together with milk, sugar, cinnamon and whole egg. On a plate, spread the crushed corn flakes evenly.
Dip each piece of bread into the egg mixture, turn to coat on both sides. Transfer bread to plate with crushed corn flakes and coat both sides of bread.
Add 1½ tsp (7 mL) butter to a large nonstick skillet over medium heat. Place two slices of bread in the pan and cook until golden brown, about 2 min., turn and continue cooking until other side is toasted and golden brown. Place on parchment paper-lined baking sheet. Repeat with remaining toast.
Place baking sheet in preheated oven and bake for 7 min. Divide French toast among four plates, drizzle with orange maple syrup and serve immediately.
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