Cream Cheese Stuffed French Toast with Warm Spiced Custard

Make the filling: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until completely smooth and lump-free.

Assemble sandwiches: Lay out 6 slices of bread. Divide the filling evenly among them, spreading it to the edges. Top each with a second slice and press firmly around the perimeter to seal.

Make the custard: In a separate bowl, whisk the eggs until uniform. Stream in the milk, then whisk in the cinnamon and salt.

Dip the sandwiches: Quickly dip each sealed sandwich into the custard, letting it soak for about 10-15 seconds per side.

Cook: Melt 1 tablespoon of butter in a large skillet or griddle over medium heat (about 325°F). When the butter foams, add as many sandwiches as fit without crowding. Cook for 3-4 minutes per side until deep golden brown and crisp. Repeat with remaining butter and sandwiches.

Serve immediately dusted with powdered sugar and topped with fresh strawberries.