Let’s bring this delicious dish to life:

1. In a medium bowl, whisk together the heavy cream, eggs, vanilla extract, and granulated sugar until well combined. Set aside.
2. In a separate bowl, mix the softened cream cheese, powdered sugar, and one teaspoon of cinnamon until smooth.
3. Take each slice of brioche and make a small pocket by cutting a slit into the side, being careful not to cut all the way through.
4. Fill each pocket with a generous spoonful of the cream cheese mixture.
5. Heat a large skillet over medium heat and add a knob of butter.
6. Dip each stuffed slice of brioche into the egg mixture, ensuring it’s fully coated.
7. Place the coated slices in the skillet and cook for about 3-4 minutes on each side, or until golden brown.
8. Mix the remaining granulated sugar and cinnamon in a shallow dish.
9. As soon as the French toast is cooked, roll it in the cinnamon sugar mixture to coat evenly.

Cooking alongside Mama Lou, I learned that patience is key. Let the toast cook slowly to achieve that perfect golden crust while keeping the inside soft and gooey.