In a large shallow dish, such as a 9x13 baking dish, make the custard by whisking together the eggs, milk, vanilla, cinnamon, cardamom, brandy, and a pinch of salt. Add the bread slices and soak each side for approximately 10 minutes.
To make the cinnamon sugar, combine the 2 teaspoons of cinnamon and the ¼ cup sugar in a small bowl. Set aside.
While the bread soaks, using an electric mixer fitted with a whip attachment, whip together the softened mascarpone cheese and heavy cream. When soft peaks are achieved, add the confectioner's sugar and vanilla bean paste, and whip briefly until just combined. Do not overwhip the cream. If it seems too stiff, add a teaspoon at a time of heavy cream to loosen to desired consistency.