In small bowl, mix 3 oz cream cheese, 3 tablespoons milk and enough powdered sugar until mixture is thin enough to drizzle.

Cover; set aside.

In shallow bowl or pie plate, stir together ½ cup granulated sugar and the cinnamon; set aside.

In medium bowl, mix 5 oz cream cheese, 2 tablespoons granulated sugar and the vanilla until smooth.

With rolling pin, gently flatten each slice of bread to ¼ inch thick.

Spread 1 heaping tablespoon cream cheese mixture onto 8 slices of the bread; top with remaining 8 slices bread.

Spray griddle or 12-inch skillet with cooking spray; heat to medium heat (350°F).

In medium bowl, beat ½ cup milk and the eggs with whisk until well blended.

Dip bread into egg mixture.

Cook on hot griddle 3 to 4 minutes, turning once, until golden brown.

Place French toast, one slice at a time, in bowl of cinnamon-sugar; coat both sides and shake off excess.

Cut diagonally in half; drizzle with glaze.