In a medium saucepan over medium heat, combine 2 cups of blackberries, the juice and zest of 1 lemon, ½ cup of white sugar, and ¼ cup of water. Bring to a gentle boil, stir, and then simmer for about 5 minutes.

In a mixing bowl, whisk 4 large eggs until light and frothy. Add ½ cup of skim milk, 1 teaspoon of cinnamon, and 1 teaspoon of vanilla extract. Combine well.

Slice 8 pieces of brioche or challah bread, spread a layer of whipped cream cheese, and optionally add blackberry compote. Top with another slice of bread.

Melt 2 tablespoons of butter in a non-stick skillet over medium heat. Dip each sandwich into the egg mixture and coat evenly before cooking for 2-3 minutes on each side until golden brown.

Remove from skillet, drizzle with warm blackberry compote, and dust with powdered sugar if desired. Serve immediately.