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.