1. In a medium bowl, mix the cream cheese and powdered sugar until smooth. Spread this mixture onto four slices of bread, then top with the remaining slices to create sandwiches.
2. In a large bowl, whisk together the eggs, milk, vanilla extract, 1 teaspoon cinnamon, 1/4 cup granulated sugar, brown sugar, and salt until well combined.
3. Preheat a large skillet over medium heat and add a tablespoon of butter, swirling it to coat the pan.
4. Dip each sandwich into the egg mixture, ensuring both sides are soaked. Allow any excess to drip off before placing them in the skillet.
5. Cook the sandwiches for about 3-4 minutes per side, or until they are golden brown and the cream cheese filling is warmed through.
6. In a small bowl, combine 1/2 teaspoon cinnamon and 2 tablespoons granulated sugar. Dust the cooked French toast with this cinnamon-sugar mixture.
7. Repeat with the remaining sandwiches, adding more butter to the skillet as needed.

Cooking is all about using your senses, just like my abuela taught me. Listen for that sizzle when the French toast hits the pan, and watch for that golden-brown perfection before flipping.