Line a baking sheet with parchment paper and preheat oven to 450 degrees F.

In a shallow bowl, whisk eggs, milk, sugar, vanilla and salt until blended.

Put the Cap'n Crunch cereal in a zip-lock back and use a rolling pin to crush it in both large and small crumbs.

Pour Cap'n Crunch crumbs in another shallow bowl. Dip both sides of bread in egg mixture, then in the crumbs, patting to help coating adhere. Arrange on prepared pan. Press remaining crumbs on the top of the French toast.

Bake 9-10 minutes or until golden brown. Cool for 1 minute on a wire rack. Sprinkle with powdered sugar and serve drizzled with maple syrup.