For the French Toast -
8 slices brioche or any other soft, thick bread
4 large eggs
1 cup heavy cream
3 teaspoons vanilla
2 tablespoons sugar
Pinch of salt
For the Cheesecake filling -
2 - 8oz. packages cream cheese, softened
2 teaspoons vanilla
3/4 cups sugar
For the Cinnamon-Vanilla Sauce -
1 stick unsalted butter
1 cup light brown sugar
1 tablespoon vanilla
4 tablespoons heavy cream
1 tablespoon cinnamon
1/8 teaspoon salt
Beat together the cream cheese, vanilla and sugar in a small bowl; set aside.
In a small saucepan, over medium heat, melt the butter. When the butter is melted, add the brown sugar, cinnamon, 3 tablespoons of heavy cream and the salt. Stir continuously until it comes to a simmer. Remove pan from heat and add the remaining tablespoon of heavy cream. Mix well. Cover and set aside until ready to serve.
Meanwhile, in a shallow plate, break the eggs and beat lightly with a fork. Stir in sugar, salt and heavy cream.
Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.
Place the bread slices, one at a time, into the plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak and coat only as many slices as you will be cooking at one time. Place the bread slices on to the griddle, heating slowly until bottom is golden brown. Turn and brown the other side.
Place French toast onto 4 plates. Spoon the cream cheese mixture onto 4 of the slices. Top with the remaining 4 slices of French toast. Spoon cinnamon-vanilla sauce on top of the stuffed French toast. Serve immediately.