Preheat a large nonstick skillet or griddle over medium heat. Lightly butter the surface.
Whisk eggs, milk, heavy cream, 1½ tsp vanilla, cinnamon, brown sugar, salt, and nutmeg in a wide bowl until smooth.
Stir in the melted butter. Pour the custard into a shallow dish for easy dipping.
Dip each bread slice 10–15 seconds per side until just saturated. Let excess drip off.
Cook slices on the hot griddle 3–4 minutes per side, until deep golden and set inside. Work in batches.
Beat cream cheese and powdered sugar until smooth. Blend in remaining ½ tsp vanilla and milk to make a pourable glaze.
Plate the French toast. Drizzle with cream cheese glaze, add maple syrup, and sprinkle pecans if using. Serve warm.