Crush cereal in seal baggie with hands or rolling pin.

Cut each slice of bread into three equal pieces.

Place bread into ungreased large baking dish. Set aside.

In a large bowl, whisk the eggs, milk, half and half, sugar, vanilla and cinnamon.

Pour egg mixture over bread.

Let soak for 1 minute. Turn over and soak additional minute.

Immediately coat cereal crumbs on all sides.

Place on a large greased, parchment paper or silicone baking sheet lined jelly roll pan or cookie sheet.

Freeze until firm, about one hour.

Transfer to an airtight container or resealable freezer bag and store in the freezer.

To bake frozen French toast sticks: Preheat oven to 425°.

Place desired number on a greased or parchment lined baking sheet for 10 minutes.

Turn over sticks and bake 10-14 minutes longer or until golden brown.

Sprinkle with confectioners' sugar if desired.

Serve with syrup.