Crush the cereal into fine crumbs in a plastic zip-top bag. Pour onto a plate, and set aside.
Lightly beat together the eggs and milk and vanilla.
Heat butter over medium heat.
Dip each slice of bread in the egg mixture, let the excess drip off.
Lightly dip the bread into the crushed cereal, coating on both sides.
Immediately cook slices on both sides until golden brown.
Remove from pan, and devour with extra butter and maple syrup.
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Notes
If you are making breakfast for a crowd, place cooked French toast slices on a baking sheet and keep warm in the oven.Substitutions/AdditionsAny kind of cereal, bread or milk can be used for this recipe. I'm a big believer in "using what you have". Don't hit the store for special ingredients, get creative!Freezing instructionsThis recipe can also be frozen after cooking. Cool completely, and place in ziplock bags with parchment separating each slice. Freeze. To reheat, place in the oven or toaster until heated through.