In a bowl, mix softened cream cheese, chopped sun-dried tomatoes, and crumbled feta. Set aside.

In a shallow dish, whisk together eggs, milk, vanilla extract, and dried oregano.

Spread the cream cheese mixture onto 4 slices of bread. Top with the remaining slices to make sandwiches.

Dip each sandwich into the egg mixture, ensuring both sides are coated. In a skillet over medium heat, melt butter. Cook the stuffed French toast until golden brown on both sides.

Cut each sandwich in half diagonally and arrange on plates. Drizzle with maple syrup and garnish with fresh basil leaves.