Prepare the Cream Cheese Filling: In a medium bowl, use a hand mixer or spatula to beat 8 oz of softened cream cheese with 2 tablespoons of granulated sugar until smooth and creamy, about 2–3 minutes. Gently fold in 1 cup of sliced fresh strawberries, ensuring they’re evenly distributed.

Stuff the Bread Slices: Take 8 slices of thick bread and carefully cut a pocket into each slice, slicing horizontally without going all the way through. Generously fill each pocket with the cream cheese mixture, pressing the edges gently to seal them.

Whisk the Custard Mixture: In a shallow bowl, whisk together 3 large eggs, 1 cup of whole milk, 1 teaspoon of vanilla extract, 1 teaspoon of ground cinnamon, and 2 tablespoons of granulated sugar until the mixture is smooth and well combined.

Heat the Skillet: Preheat a non-stick skillet over medium heat and add 2 tablespoons of butter, allowing it to melt and foam, which should take about 1–2 minutes.

Cook the Stuffed French Toast: Carefully dip each stuffed slice of bread in the custard mixture, coating both sides lightly but thoroughly—about 10 seconds per side. Place the soaked slices in the skillet and cook for 3–4 minutes per side, or until they are golden brown and crisp.

Serve and Enjoy: Once cooked, transfer your Strawberry Stuffed French Toast to a serving plate. Dust with powdered sugar for a touch of sweetness, and top with the remaining sliced strawberries. Drizzle with maple syrup before serving.