In a bowl, beat mascarpone, honey, and powdered sugar until smooth. In a separate bowl, whip heavy cream to stiff peaks, then fold it into the mascarpone mixture. Chill until needed.

Whisk eggs, milk, vanilla, and cinnamon in a shallow dish until well combined.

Heat a large skillet over medium heat and melt 1 tablespoon of butter.

Dip brioche slices into the egg mixture for 10 seconds per side, allowing them to soak without becoming soggy.

Fry slices for 3-4 minutes per side until golden brown and slightly crispy. Work in batches as needed.

Once slightly cooled but still warm, spread a generous layer of honey cream onto four slices and top with the remaining four slices to create sandwiches.

Dust with powdered sugar and drizzle with plenty of extra honey before serving.