Beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside at room temperature.

Whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt in a shallow dish until completely combined.

Combine granulated sugar with ground cinnamon in a separate shallow dish, ensuring even distribution.

Carefully cut a pocket in each bread slice by making a horizontal cut about 3/4 through the thickness, leaving one edge intact.

Fill each bread pocket with approximately 2 tablespoons of the cream cheese mixture, spreading evenly but not overfilling.

Heat butter in a large skillet or griddle over medium-low heat until melted and foaming.

Dip each stuffed bread slice into the custard mixture, allowing both sides to absorb the liquid for 30 seconds per side.

Cook the soaked bread slices in the heated skillet for 3-4 minutes per side until golden brown and crispy.

Immediately after cooking, while still warm, dredge each piece in the cinnamon sugar mixture, pressing gently to ensure coating adheres.

Serve immediately while warm with maple syrup and additional cinnamon sugar if desired.