In a shallow bowl, whisk the eggs and cream together until combined.
Cut the brioche into thick, 2-inch slices. Create a pocket in each slice by inserting a knife into the top of the bread and cutting deep, but not all the way through. Fill each piece of bread with about 1 tablespoon of peanut butter, chocolate chips and jam.
Dredge bread in egg mixture, coating on both sides.
In a nonstick skillet over medium heat, melt butter. Cook the French toast for a few minutes per side. Remove from pan and sprinkle with cinnamon sugar and top with maple syrup before serving.