In a medium bowl, combine cream cheese and preserves. Mix well to ensure cream cheese doesn’t have any chunks left which can be done in a stand mixer or with a fork.

Add the chopped strawberries to the mixture, mix and set aside.

In a shallow baking dish, add eggs, milk, cinnamon, and vanilla. Whisk well to combine; set aside.

Using a bread knife, cut bread into 2 inch slices {about 6 slices not counting the ends}. Taking each slice, cut a deep slit across the top of the middle of each slice, approximately 3-4 inches long. This will be the pocket the filling goes into. Careful not to cut through the bread. Repeat for all slices; set aside.

Taking one slice at a time, scoop about 2 tbsp of filling into the pocket and press them closed. Set aside each slice and repeat for remaining slices.

In a non stick skillet, add a couple dollops of butter and melt over medium/high heat.

Dip one bread into the egg mixture at a time, turning over to coat both sides. Set into skillet. Repeat for next bread and cook 2-3 in the skillet at a time.

Cook each for 2-3 minutes, or until crisped and browned; flip bread over and cook for 1-2 minutes on the other side. Remove and set aside. Repeat until all french toast is cooked.

Serve french toast hot and sprinkle powdered/icing sugar over the top and serve with additional strawberries on the side.