In a wide, shallow dish, whisk together the granulated sugar and 1 tablespoon of ground cinnamon for the coating. Set aside.

In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until smooth and fluffy.

In another shallow dish, whisk the eggs, milk, 1 teaspoon of vanilla extract, and 1/2 teaspoon of ground cinnamon until fully combined.

Spread about 2-3 tablespoons of the cream cheese filling onto 4 slices of bread, leaving a small border around the edges. Top with the remaining 4 slices of bread to create sandwiches. Pinch edges gently.

Melt 1 tablespoon of butter in a large skillet over medium heat.

Quickly dip one stuffed sandwich into the egg custard, coating both sides for about 3-5 seconds per side.

Place the soaked sandwich immediately into the hot skillet. Cook for 3-4 minutes per side until golden brown and crispy. Wipe skillet and add fresh butter between batches.

Immediately transfer the hot, fried sandwich to the cinnamon-sugar mixture. Toss and coat heavily on all sides while the butter is still hot.

Serve immediately with warm maple syrup and a dusting of extra powdered sugar.