Prepare the Bread : Slice the French bread into 1 1/2-inch thick slices. Make a pocket in each slice by cutting a slit through the middle of one side without cutting all the way through.

Make the Cheesecake Filling : In a medium bowl, mix the softened cream cheese, brown sugar, and vanilla extract until smooth and creamy. Spoon the mixture into a piping bag or use a small spoon to fill the pockets in the bread slices with the cream cheese mixture.

Prepare the Egg Mixture : In a shallow dish, whisk together the eggs, milk, and cinnamon until well combined.

Dip the Stuffed Bread : Heat a large skillet or griddle over medium heat and grease it lightly with butter or non-stick spray. Dip each stuffed bread slice into the egg mixture, coating both sides, and allow any excess to drip off.

Cook the French Toast : Place the coated bread slices onto the preheated skillet or griddle. Cook for 3–4 minutes on each side, or until golden brown and cooked through. Work in batches if necessary.

Assemble and Serve : Arrange the cooked stuffed French toast on a serving platter. Top with the sliced strawberries and, if desired, a dusting of powdered sugar or a drizzle of maple syrup. Serve warm and enjoy!