In a medium bowl, mix 8 ounces of softened cream cheese, 1/4 cup of powdered sugar, and 1 teaspoon of vanilla extract together until smooth and creamy—about 2 minutes.

Take 4 slices of thick-cut brioche or challah bread and spread a generous layer of the cream cheese filling on one slice of each pair. Place the other slice on top to create sandwiches. Gently press the edges together to seal the filling in.

In a large bowl, whisk together 4 large eggs and 1 cup of milk until evenly combined and slightly frothy.

Carefully dip each sandwich into the egg mixture, allowing excess to drip off, and press both sides into a plate filled with 1 cup of shredded coconut.

In a skillet, heat 2 tablespoons of butter over medium heat until melted and bubbly. Fry each coconut-crusted sandwich for about 3-4 minutes per side, or until they achieve a perfect golden-brown color.

Once cooked, transfer the Coconut Crusted Stuffed French Toast to a paper towel-lined plate to absorb excess oil. Serve warm, drizzled with maple syrup or dusted with powdered sugar.