Whisk eggs with milk, and add sugar/sweetener, cinnamon and vanilla extract. Coat the bread with the egg wash, on each side. Avoid soaking bread in mixture to avoid soggy french toast. In a different bowl mix the remaining sugar and ground cinnamon for coating, Heat a non stick pan/skillet with ½ tablespoon of butter. When the pan reaches desired temperature, fry the egg-soaked bread in batches of 4 or 5 slices on low-medium heat on each side until golden. Immediately dip each bread into the cinnamon sugar mixture to evenly coat (use tongs to avoid burning your fingers). Fry remaining batch until golden and repeat coating with remaining toasts. Allow toasts to cool slightly. Using a spoon, place ice cream between two pieces of toast. Enjoy!