Make the creamy filling. In a small bowl, beat cream cheese until smooth. Stir in Greek yogurt, maple syrup, vanilla, and a pinch of salt. Mix until fluffy and spreadable. Set aside.

Whisk the custard. In a shallow dish, whisk eggs, milk, cinnamon, vanilla, sugar (if using), and a pinch of salt until fully combined. Make sure the cinnamon is evenly distributed.

Prep the bread. Lay out 8 slices. Spread a generous layer of the creamy filling on 4 slices. Add fruit or extras if you like. Top with the remaining slices to form sandwiches. Press gently so they hold together.

Heat the pan. Place a large nonstick skillet or griddle over medium heat. Add 1 tablespoon of butter and let it melt, tilting the pan to coat.

Dip the sandwiches. Working one at a time, dip each sandwich into the custard. Coat both sides quickly—about 2–3 seconds per side—so the bread absorbs but doesn’t fall apart. Let excess drip off.

Cook until golden. Place dipped sandwiches in the hot pan. Cook 3–4 minutes per side, until deep golden brown and the center feels warmed through. Add more butter as needed between batches.

Rest briefly. Transfer cooked sandwiches to a wire rack or plate for 1 minute to set. This keeps the exterior crisp.

Serve. Slice in halves or quarters. Dust with powdered sugar, add a small sprinkle of cinnamon, and drizzle with maple syrup. Serve warm.