In a large bowl with a hand mixer, whip together the cream cheese, maple syrup, half the vanilla, and half the cinnamon.
Spread the cream cheese between the slices of bread to make 2 sandwiches.
In a bowl, combine the eggs, heavy cream, and remaining cinnamon and vanilla.
Dip the sandwiches in the egg mixture on all sides. Press into the crushes cornflakes, coating the whole sandwich.
Heat a skillet over medium low heat with some butter. Cook the French toast for about 3-4 minutes per side, or until golden, crispy, and warm in the center.
