Mix eggs, vanilla, cream and 1 Tbsp. (of the 3 Tbsp.) Of Cinnamon in a shallow bowl.
In a second bowl, add remaining 2 Tbsp. of Cinnamon and sugar.
In pan placed 1 tablespoon of butter, dredge bread in egg mixture dipping both sides not soaking then dip quickly dip in cinnamon mixture.
Immediately transfer to pan.
Cook on fry mode at 250° allowing one minute per side to crisp.
Remove immediately from pan, place on dish, sprinkle with powdered sugar and follow with a chocolate syrup stripe making an S across the French toast.