Add the Cinnamon Toast Crunch to a blender or food processor. Pulse until the cereal resembles fine crumbs. Pour into a shallow bowl or plate and set aside.

In a separate shallow bowl, whisk together the eggs and milk until fully combined.

Take a slice of bread and dip it into the egg mixture, coating both sides. Then press it into the crushed cereal crumbs, gently pressing to help the coating stick. Repeat with remaining slices.

Heat a nonstick skillet or griddle over low heat. Add a small amount of butter and allow it to melt and coat the pan.

Place the coated bread slices into the skillet. Cook for 1–2 minutes per side, or until golden brown and crisp. Adjust the heat as needed to prevent burning.

Remove from the skillet and serve warm with syrup, whipped cream, or a sprinkle of extra crushed cereal if desired.