In a medium bowl, whisk together eggs, milk, cinnamon, cardamom, and nutmeg.
Spread desired amount of the cream cheese on 4 of the bread slices. Top each slice with a layer of strawberries and bananas.
Spread a thin layer of cream cheese on the remaining 4 slices. Place these bread slices on top of the fruit-loaded slices to form a sandwich. Press around the edges to seal.
Melt butter in a nonstick sauté pan (or flat griddle top) over medium-low heat.
Dip sandwiches in egg mixture for a few seconds on each side, allowing any excess to drain off, and then place in the pan.
Cook until golden brown, 3 to 4 minutes per side.
Slice in half and plate. Top with a dusting of confectioners' sugar. Drizzle with the maple syrup.
Give a big thank you to Caitlin for this decadent breakfast recipe!