In a shallow bowl, whisk together the eggs, creamer, and cinnamon (if using) until smooth.
Roughly crush the Cinnamon Toast Crunch using your hands or by placing it in a zip-top bag and pressing with a rolling pin or cup. Transfer to a separate dish and set aside.
Preheat your Blackstone griddle to medium heat and lightly oil or butter the surface. Add the bacon and sausage to one side of the griddle. Cook the bacon until crispy and the sausage until browned and fully cooked, flipping as needed. Move to a warm area or plate once done.
While the meat is cooking, dip each slice of brioche into the egg mixture, coating both sides well. Avoid soaking too long. Place on the griddle and cook for 2–3 minutes per side, until golden brown and slightly crispy.
Remove the French toast from the griddle. While still warm, spread Nutella on half of the slices and peanut butter on the other half. Sprinkle the crushed Cinnamon Toast Crunch over the top.
Stack the toast or serve open-faced. Drizzle with syrup just before serving. Add bacon and sausage on the side.
