Grab 2 large, shallow bowls. In the first bowl, add the crushed cornflakes and the Panko breadcrumbs. Stir and set aside.
In the second bowl, add the eggs, vanilla creamer, brown sugar, and vanilla. Whisk everything really well.
Coat each slice of bread in the egg mixture and then dredge into the cereal/panko mix and set on a plate. When all of the French toast sticks have been coated in the cereal mixture, grab a large skillet. Over medium heat, melt 2 tbsp of butter and add about 1/4 of your French toast sticks (7 or 8 sticks).
Cook the French toast sticks about 2 minutes per side, flip and cook another 2 minutes. They are done cooking when they are crispy and golden brown. It will take you about 4 batches to get all of the French toast sticks cooked. Add another 1-2 tbsp of butter to the skillet with each new batch of French toast sticks as you cook them.
When all of the French toast sticks have been cooked, top them with sifted powdered sugar and serve with maple syrup (and any other desired toppings).
** Leftovers may be stored in the refrigerator for up to 5 days or the freezer (In an air-tight bag or container) for 2-3 months. To reheat from the fridge, microwave for 30-60 seconds or heat in a pan until hot. To reheat from frozen, microwave for 60-90 seconds or bake in a 350 degree oven for 10 minutes or until hot.