With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam.
In a large shallow dish, whisk milk, eggs, and cinnamon.
Spread cheese mixture on one side of brioche slices. Divide raspberries among four slices, top with remaining four slices, pressing to make four sandwiches.
Heat a 12" nonstick skillet on medium. Melt two tablespoons of
butter per sandwich. Dip sandwiches into egg mixture, turning to soak both
sides. Place two sandwiches in skillet, cook two to three minutes per side or until
golden brown.
Transfer to a plate. Keep warm in oven at 200F while
cooking remaining sandwiches. Dust with confectioners' sugar, serve with maple
syrup and more raspberries.
