In a shallow dish, whisk together the eggs, milk and cinnamon. Coat each slice of bread in the egg mixture, making sure to thoroughly soak each slice.
Carefully transfer each slice to a hot griddle coated with cooking spray. Cook over medium heat for 5-8 minutes or until the egg cooks. Flip the slices and repeat on the other side. Remove the French toast to two serving plates.
Carefully spread 1 T. cream cheese over one slice of French toast. Top the cream cheese with 2 T. orange-rhubarb chutney. Lay the other piece of French toast over the filling and sprinkle with vanilla sugar. Repeat with other serving plate and serve immediately.