Preheat the oven to 425˚ F. Crack the eggs into a pie plate. Add the half-and-half, vanilla, 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Whisk lightly until combined; set aside.
In a separate pie plate, stir together the panko, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a fork to stir in the melted butter so that the crumbs are slightly moist.
One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning to coat; sprinkle and press the crumbs so they totally cover the bread. Place the bread strips on a rack set on a baking sheet.
Bake the French toast sticks until golden around the edges and the crumbs are crisp, 15 to 20 minutes. Sprinkle with confectioners' sugar and serve with maple syrup.
You can freeze these French toast sticks! Follow the recipe through the end of step 3, then freeze 30 minutes. Put the sticks in resealable plastic bags and freeze up to 1 month. Bake from frozen.