In a medium sauce pot over medium heat, combine blackberries, lemon juice, sugar, vanilla extract, and water. Bring to a gentle boil, stirring occasionally. Add cornstarch, reduce heat, and simmer for 5–7 minutes until thickened.

In a large mixing bowl, whisk together eggs, skim milk, cinnamon, and vanilla extract until well combined. Set aside.

Spread whipped cream cheese on one side of each bread slice. Optionally add blackberry compote on top before sandwiching.

Melt butter in a skillet over medium heat. Dip each stuffed sandwich in the egg mixture, then cook for 2–3 minutes per side until golden brown.

Transfer cooked sandwiches to a plate, drizzle with warm blackberry compote, and sprinkle with powdered sugar. Serve hot.