Preheat oven to 350°F. Prepare 6-cavity jumbo muffin pan with vegetable pan spray.

In large bowl, whisk together milk, 1/2 cup sugar, 3 eggs, cinnamon and 1 teaspoon vanilla. Add bread cubes and toss gently to coat. Fill prepared pan cavities about 2/3 full and press into bottom and up sides, forming a cup shape. Reserve remaining French toast mixture for topping.

In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Add 1 egg, 2 tablespoons sugar and 1/2 teaspoon vanilla; beat until smooth. Divide mixture evenly among French toast cups and top each with remaining French toast mixture. Sprinkle with sparkling sugar.

Bake 30-35 minutes or until tops are golden brown. Let cool in pan on cooling grid 5 minutes, then loosen edges with a thin metal spatula and turn out onto cooling grid. Serve warm with maple syrup and berries, if using.