Cut brioche loaf into thick sticks. To do so, slice the brioche into thick slices, and then cut each slice into thirds. You should have approximately 21 sticks.

Make the french toast custard by combining 3 beaten eggs, half and half, brown sugar, and vanilla extract in a wide-bottom bowl. Set to the side.

Dump Cinnamon Toast Crunch cereal into a zip top bag and crush to a semi-fine consistency. Transfer crushed cereal to a wide-bottom bowl and set to the side.

Mix french toast custard once again to redistribute the brown sugar before dipping brioche.

Working with one brioche stick at a time, dip in the custard mix for about 3 seconds, making sure that all sides are coated evenly. Then, transfer to the bowl with crushed Cinnamon Toast Crunch cereal. Lightly toss so the entire french toast stick is coated. Transfer to a plate and continue to coat all other bread sticks.

When all of the french toast sticks are dipped in custard and then coated in cereal, add some butter to the preheated griddle. Place each stick on the griddle and allow to cook on the first side.

When the first sides of the cereal crusted french toast sticks are golden brown and slightly crunchy, flip to the next side and continue to cook.

Continue to cook until all sides are golden brown.

Transfer french toast sticks to a plate and serve with syrup for dipping.