Cap'n Crunch French Toast

16 ounces Cap'n Crunch cereal, coarsely crushed 6 large eggs 5 tablespoons sugar or sugar substitute 2 cups half-and-half 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1 loaf (24 ounces) Texas toast Powdered sugar Syrup Heat griddle or large pan and coat with cooking spray. Pour crushed cereal into 9-by-13-inch pan. Combine eggs, sugar, half-and-half, vanilla and cinnamon in large bowl. Soak each slice of bread in wet ingredients and dredge in cereal, lightly pressing onto each side and around the crust. Cook each slice about 3 minutes per side and keep warm until serving. Serve with powdered sugar or syrup. Serves six to eight.