In a mixing bowl, combine the softened cream cheese with one tablespoon of granulated sugar. Mix until smooth and creamy, then fold in the chopped strawberries. Set aside to let the flavors meld.
Using a sharp knife and cutting board, create a pocket in each slice of bread by carefully slicing horizontally without cutting all the way through, creating a space for the filling.
Stuff each bread pocket generously with the strawberry and cream cheese mixture, ensuring the filling is evenly distributed and slightly overflowing for a luscious look.
In a shallow dish, whisk together the eggs, remaining tablespoon of sugar, milk, and vanilla extract until well combined. This will be your custard for dipping.
Preheat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Dip each stuffed bread slice into the egg mixture, pressing gently to help the custard soak into the bread and ensuring the filling is coated evenly.
Place the dipped bread slices onto the hot skillet and cook for 3-4 minutes on each side, until golden brown and crispy at the edges. You’ll hear a gentle sizzle as they cook.
Once golden and cooked through, transfer the French toast to a plate. Repeat with remaining slices, adding more butter or oil to the pan as needed.
Finish by dusting the French toast with powdered sugar and serving hot, drizzled with honey or maple syrup if desired.
Enjoy the crispy exterior, warm gooey filling, and bursts of juicy strawberry in every bite.
