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1
For the strawberry cream cheese filling, using a stand mixer (or a hand mixer + large bowl), add softened cream cheese, sour cream, powdered sugar, and vanilla. Beat on low until cream cheese has broken down, then mix on medium high until incorporated, about 2 minutes. Use a spatula to scrap around the sides and bottom, then beat again on medium for 30 seconds. Set filling aside.
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2
For the strawberries, slice them as thin as you are able. If using frozen strawberries, use a paper towel to absorb any extra juice; wet strawberries will cause the french toast pieces slip and be hard to flip while cooking. When strawberries are sliced and ready, place them in a small bowl with 1/4 cup sugar. Gently toss strawberries until they are all coated in sugar.
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3
For the vanilla cinnamon French toast, in a small bowl with a flat bottom, whisk together milk, eggs, vanilla, and cinnamon. Make sure cinnamon has fully mixed with the wet ingredients and is not just floating on top, still dry.
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4
To assemble, spread a layer of cream cheese filling on one side of sliced french bread. Filling should be spread thin but still thick enough to thoroughly cover bread.
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5
Arrange strawberries in an even layer on top of the cream cheese spread, you can TRY keeping a gap around the sides of the bread.
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6
Spread another thin layer of cream cheese on a new slice of french bread, then gently press it to the other slice with the strawberries (like a sandwich).
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7
Spray a skillet with cooking spray and warm over medium heat.
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8
Dip the french toast into the egg and milk mixture, coating both the top and the bottom.
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9
Drop the french toast in the skillet and cook each side until golden brown, about 2-4 minutes per side. To make flipping easier, use a thin spatula to scoop under the french toast and gently press your finger on top to secure it while the toast is flipped. You can save time by cooking 2-3 sandwiches at once.
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10
Serve immediately with powdered sugar and syrup.
