1Cut each piece of bread into thirds; place in an ungreased 13X9 pan.
2In a large bowl, whisk the eggs, milk, sugar, vanilla, and cinnamon. Pour over bread; soak for 2 minutes turning once.
3Coat bread with cornflake crumbs on all sides. Place in a greased 15X10X1 jelly roll pan. Freeze until firm, about 45 minutes. Transfer to an airtight container or resealable freezer bag and store in the freezer.
4To use french toast sticks:
Place the desired number on a greased baking sheet. Bake at 425 for 8 minutes. Turn and bake 10-12 minutes longer or until golden brown. Sprinkle with powdered sugar if desired. Serve with maple syrup.