In a small mixing bowl, combine the softened cream cheese, powdered sugar, and ½ teaspoon of vanilla extract. Mash and stir until smooth, lump-free, and creamy. Set aside.

In a shallow dish, whisk together the granulated sugar and ground cinnamon until evenly blended. Set aside for coating.

In a separate wide bowl, whisk together the eggs, whole milk, the remaining 1 teaspoon of vanilla extract, and the pinch of salt until smooth and pale yellow.

Spread an even layer of the cream cheese filling (about 1 to 1½ tablespoons) onto 4 slices of bread. Top each with the remaining slices to form 4 sandwiches. Gently press the edges together to seal.

Dip each stuffed sandwich into the egg custard mixture for about 15-20 seconds per side, allowing excess custard to drip back into the bowl.

Heat a large non-stick skillet or griddle over medium heat. Add 1 tablespoon of butter and melt. Cook 2 soaked sandwiches at a time for 3 to 4 minutes per side until deep golden brown and slightly crispy. Repeat with remaining sandwiches, adding more butter as needed.

Immediately place each cooked sandwich into the cinnamon sugar mixture and coat all sides evenly.

Serve warm with maple syrup, honey, or extra powdered sugar if desired.