Roll each slice of bread flat with a rolling pin.
Carefully cut off the crusts on all 4 sides.
In a bowl, fold cream cheese and cranberry sauce together until semi-incorporated, but not completely smooth and homogeneous.
Spread a tablespoon of cranberry cream cheese all over the bread, leaving a thin layer at the top of the slice and moving the majority of the spread to the bottom of the slice.
Roll up gently from the bottom.
In a separate bowl, whisk together eggs, milk, cinnamon, and vanilla.
Coat each roll-up in egg mixture.
Melt butter in a skillet over low heat.
Pan fry the French toast rolls until all sides are golden brown.
Sprinkle with powdered sugar before serving.
