Preheat oven to 200°F.
In a large shallow bowl, whisk together milk, eggs, sugar, cinnamon, pinch of salt, and vanilla until well blended.
Add cornflakes to a second shallow bowl. Heat the butter as needed in a heavy skillet or non-stick pan over medium low heat.
Working with 1 or 2 bread slices at a time, dip bread in batter and allow any excess to drip off and back in to the bowl.
Roll generously in cornflake crumbs to coat well. Immediately fry in oil until golden brown, about 1 minute per side.
Drain on paper towels and transfer to a baking sheet in oven to keep warm. Repeat with remaining bread slices.
In a non-stick pan over medium heat brown the chicken sausage on bowl sides.
Serve warm with maple syrup, grapes, and chicken sausage.