In a shallow bowl, lightly whisk eggs; add milk, cinnamon and vanilla. Whisk until well combined.
Heat a non-stick griddle over medium-low heat; coat with nonstick cooking spray.
Dip one slice of bread in the egg mixture until well coated on both sides, allowing excess egg mixture to drip back into the bowl.
Place on griddle and cook about one minute on each side or until golden brown and the egg has set; transfer toast to plate and cover until ready to serve.
Repeat with remaining slices, coating the griddle with additional cooking spray as needed.
To prepare the filling, mix ricotta chese and sugar until well combined.
To assemble sandwiches, spread 1/4 of ricotta filling on a slice of French toast; top with 1/4 of berries and top wtih another slice of French toast. Repeat with all remaining toast pieces.
Slice each sandwich in half and enjoy.