Add cereal to a food processor or gallon-sized food storage bag. Pulse or smash to create cereal crumbs and put into a shallow bowl.
In another shallow bowl whisk together eggs, cream, vanilla, and melted butter until combined.
Cut bread slices into 4 sticks each for a total of 24 sticks.
Dunk sliced bread into egg custard mixture. Then transfer to cereal crumbs making sure to coat all four sides.
Place some of the coated bread sticks on an electric griddle, set to medium heat, for 2 minutes per side until golden. (If you are using a skillet on the stove I would cook over medium-low heat 2 minutes per side.) Remove from griddle and repeat with remaining bread sticks.
Serve warm with syrup to dunk french toast sticks in. I like to sprinkle a little powdered sugar on top too.