Cut bread into 4 2-inch slices. If using a baguette, cut diagonally for larger slices. Cut each slice down the middle, about 2/3 of the way through don’t split completely. Gently spread 2 tablespoons cream cheese into each slice then spread fruit filling. Be careful not to tear a whole in the break, and try to get filling spread evenly. Gently pat the slice to make sure the crust comes together again. Whisk together eggs, milk, oil, sugar, cinnamon and vanilla and beat until fluffy. Melt butter in a skillet over medium heat. Quickly dredge each slice of stuffed bread in the mixture, making sure to coat the crusts. Fry French toast on each side until golden and egg on the crust appears cooked. Serve with syrup or sugar. Makes 4 servings.