Directions:

1. Preheat oven to 350ºF.
2. To make the custard, combine the eggs, milk, orange extract, almond extract, cinnamon, nutmeg, and brown sugar in a bowl. Whisk until everything is combined. Then pour the custard into a shallow plate with raised edges.
3. Pour the cereal onto a flat plate with raised edges.
4. Dip bread slices in the custard and allow the bread to absorb some liquid for 30 seconds.
5. Coat the soaked bread in the puffed rice cereal and place on a baking tray. Repeat this step for all of the bread slices.
6. Bake for 5 minutes, turn the toast and bake on the other side for 4 minutes.
7. Garnish with bananas and strawberries. Serve with maple syrup.