Prep: Preheat your waffle iron on a medium-high setting. Mix the cinnamon and sugar in the first shallow dish. In a second shallow dish, whisk together the eggs and milk. To a third shallow dish, add the breadcrumbs.
Assemble French Toast: Cut the bread into even sticks (this makes waffling easier), about 1 - 1.5 inches wide. Soak two bread pieces (or as many as will fit into your waffle maker at once) in the egg mixture, then coat in breadcrumbs. Grease both sides of the hot waffle iron and add the French toast pieces, careful to avoid them touching each other. Cook until browned and crispy but not dried out, approximately 3-4 minutes.
Finish: When the pieces are done, immediately dredge them through the cinnamon and sugar mixture and sprinkle it all over the waffle indents as well. Proceed with the remaining bread pieces the same way. Serve immediately or set aside on a cooling rack for a few minutes.
To make the dip: Mix the yogurt or cream cheese with the maple syrup. Add a little milk if needed to give it a creamy but not liquid consistency. Serve with the French Toast Waffles.
The amount of breadcrumbs really depends on how thick of a layer they form on your toast sticks, so you may need a bit more or even a bit less than the recipe specifies. Adjust accordingly as you go.