1. Prep the filling: In a small bowl, mix cream cheese, half the sugar (about 2 tablespoons), and 1 teaspoon cinnamon until smooth and creamy. Set aside.
2. Assemble the stuffed bread: Carefully spread about 2 tablespoons of the cream cheese mixture onto one slice of bread. Top with another slice to make a sandwich. Repeat with remaining bread slices.
3. Make the custard bath: In a shallow dish, whisk together eggs, milk, vanilla extract, remaining sugar, and remaining cinnamon until fully combined.
4. Soak the sandwiches: Dip each sandwich into the custard mixture, allowing it to soak for about 20-30 seconds per side. You want the bread to absorb enough custard but not fall apart—this part took me a few tries until I found the sweet spot!
5. Cook the French toast: Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted and sizzling, add two sandwiches. Cook for 3-4 minutes on each side, or until golden brown and cooked through. Repeat with remaining butter and sandwiches.
6. Cinnamon sugar coating: Mix 1/4 cup granulated sugar with 1 teaspoon ground cinnamon in a shallow bowl. As soon as you remove the French toast from the skillet, sprinkle generously with the cinnamon sugar mixture, pressing lightly so it sticks.
7. Serve warm: Dust with powdered sugar if desired and drizzle with maple syrup. Watch the smiles happen instantly.

Pro tip: If your skillet feels crowded, cook in batches. I learned this the hard way when trying to rush breakfast with two hungry kids—it’s worth the extra few minutes for perfect results!