Mix the eggs, milk, vanilla, and cinnamon in a large glass-mixing bowl.
Slice the bread in slices approximately 1 inch thick.
If the size of the loaf is too large, cut the slices in two.
Set aside.

In a mixing bowl, beat with electric mixer.
The cream cheese until well softened.
Clean all the cream cheese off the mixer blades
and add to the bowl. Fold in
your favorite preserves. Preserves with
larger pieces of fruit work the best.

Preheat a heavy griddle or large fry pan
over medium heat. On one of the edges
of the slice of bread, insert a paring knife
and carefully cut a small pouch
into the bread near the center.
Make the pouch large enough to hold
one tablespoon of the cream cheese/
preserve mixture. After filling the pouch
with the mixture, dip into the egg batter
allowing some of the batter to be absorbed
by the bread. Do not allow too much egg
to be absorbed or the bread will fall apart
while handling.

Just before frying, spray the griddle
with a spray-vegetable oil; fry the toast.
Serve with choice of syrup,
dust with powered sugar and garnish
with a teaspoon of the fruit
used in the cream cheese mixture.