In 12-in. skillet over medium-high heat, toast almonds until golden brown, stirring frequently. Remove almonds from skillet; set aside. In small bowl, with spoon, mix cream cheese and 2 tbsp. milk until blended. Evenly spread cream-cheese mixture on 6 slices cinnamon-raisin bread; top with remaining bread slices to make 6 sandwiches. In pie plate, beat eggs, sugar, vanilla extract, and 1/4 cup milk until blended.

In same skillet over medium-high heat, heat 2 tbsp. butter or margarine (1/4 stick) until melted. Dip 3 sandwiches, one at a time, in egg mixture and arrange sandwiches in skillet; cook until browned on both sides, turning once. Repeat with remaining 3 sandwiches and 2 tbsp. butter or margarine. To serve, cut each sandwich diagonally in half; sprinkle with confectioners' sugar and toasted almonds. Garnish with sliced pear and seedless grapes. If you like, serve with maple syrup.