Whisk together eggs, milk, salt, nutmeg, cinnamon and vanilla in a large bowl. Set aside.

Place corn flakes in a large sealable bag.  Crush with a large spoon or rolling pin into flakes 1/2 they size. Transfer to a casserole dish.

Working in batches, place bread slices in a large dish. Pour egg/milk mixture over bread making sure mixture is soaked trough on both sides.  Let each slice soak for 10 minutes. 

Melt butter in a large skillet over medium heat.  

Transfer soaked bread to dish with cereal flakes.  Cover both sides of bread with cereal flakes, pressing down with a large spoon to make flakes adhere to bread. Immediately transfer to hot skillet. Repeat with remaining bread slices.

Cook each coated bread slice on skillet for 3-4 minutes on each side or until flakes are golden brown. Add more butter if necessary. Transfer to a serving plate. Serve with maple syrup, whipped cream and fresh berries.