In a mixing bowl, combine the softened cream cheese, powdered sugar, ground cinnamon, and vanilla extract. Use a whisk or fork to blend until smooth and creamy.
Wash and slice the fresh peaches into thin wedges. Set aside a few slices for garnish later.
Spread a generous layer of the cream cheese mixture on two slices of French bread. Top with sliced peaches and then place the remaining slices of bread on top to create sandwiches.
In another bowl, whisk together the eggs, milk, vanilla extract, and ground cinnamon until well combined.
Carefully dip each stuffed sandwich into the custard mixture, ensuring both sides are well-coated. Allow the bread to soak for a few moments to absorb the flavors.
Preheat your griddle or frying pan over medium heat. Lightly grease it with butter or a non-stick spray. Place the soaked sandwiches on the griddle and cook for about 3-4 minutes on each side or until golden brown.
Once cooked, serve the Peaches and Cream Stuffed French Toast warm, topped with diced peaches, a drizzle of maple syrup, and a dusting of powdered sugar if desired.
