Preheat oven to 350 degrees F
Arrange bacon on slotted broiler pan. Sprinkle with brown sugar and place in the oven to bake until crisp, 20 to 22 minutes.
Preheat a large nonstick skillet or griddle over medium heat.
In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon.
In a second shallow dish combine flakes and nuts. Use a potato masher to crunch them up.
Add 2 tablespoons butter to warm skillet.
Place a cookie sheet lined with parchment paper near the stove.
Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat the bread in cornflakes and nuts.
Cook slices 2 minutes on each side and then transfer toast to the cookie sheet. Repeat with remaining slices and transfer toast to the oven.
Bake 10 minutes, with already cooking bacon.
While bacon and toast are in the oven, juice half an orange. Sliced the rest and other fruit, combine fruit, the juice from the orange, and sugar in a serving bowl mix well and reserve.
Remove toast and bacon from the oven.
Warm syrup in a small pitcher in microwave 15 seconds on high.
Serve toast and bacon on plates
Pass syrup and topping at the table.
