With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry jam. In a large shallow dish, whisk milk, eggs, and cinnamon. Spread cheese mixture on one side of brioche slices. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches. Heat a 12" nonstick skillet on medium; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place two sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown. Transfer to a plate; keep warm in oven at 200 degree F while cooking remaining sandwiches. Dust with confectioners' sugar; serve with maple syrup and more raspberries.