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In a medium bowl, mix cream cheese, peach jam, powdered sugar, heavy cream, and vanilla until smooth.
In another bowl, whisk together eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and a pinch of salt.
Spread ~3 tbsp filling onto a slice of brioche, top with another slice to make a sandwich. Repeat with remaining bread.
Coat each stuffed french toast fully in the egg mixture for about 10 seconds each side.
Heat a skillet over medium low, melt a pat of butter (for each batch), and cook stuffed French toast for about 7 minutes per side or until golden brown. Be sure to rotate the french toast, cooking all the edges.
Top with whipped cream and fresh peach slices. Optionally dust with powdered sugar and drizzle with maple syrup.