Soak milk in cereal: Soak about 2 cups of milk (this can also be a dairy-free milk) with Cinnamon Toast Crunch for at least an hour or overnight. Strain milk through sieve until you get 1 cup of liquid.

Mix wet ingredients: Preheat an oven to 350° F, then oil a baking pan or cake pan. In a large mixing bowl, whisk together eggs, soaked milk and coconut milk, maple syrup, and vanilla extract until smooth.

Mix dry ingredients: In a separate mixing bowl, mix together rice flour, brown sugar, baking powder, and salt until incorporated.

Make smooth batter: Slowly pour your bowl of dry ingredients into your bowl of wet ingredients, whisking as you pour until it becomes a smooth batter. Mix in melted butter into the batter until incorporated, then pour batter into oiled pan.

Crumble, bake, and serve: Crush some extra Cinnamon Toast Crunch in a ziplock bag, then crumble a layer of crushed Cinnamon Toast Crunch on top of your batter.