6 oz. cream cheese - regular of low fat
1/4 cup maple syrup
8 slices white bread
1 quart fresh strawberries (4 cups) - washed, hulled and thinly sliced, lengthwise
3 T. milk
2 eggs
1/2 tsp. vanilla
1/4 tsp. cinnamon
2 T. vegetable oil
1 cup pancake and waffle syrup.
confectioners sugar

In a small mixing bowl, combine cream cheese and 2 tablespoons maple syrup. Spread mixture on sliced bread, one side only. Lay 4 slices of bread, cream cheese side up. Spoon about 1/2 cup sliced strawberries over each of these slices of bread. Top with remaining 4 slices of bread, cream cheese side down. Press the "strawberry sandwiches" together lightly and set aside. Whisk eggs and milk together in a small bowl. Mix in vanilla and cinnamon. Pour mixture into a small shallow pan. Heat oil in a large skillet over medium high heat (375º to 400º). Dip a strawberry sandwich in egg mixture; turning to cover each side. Fry in skillet, about 2 1/2 to 3 minutes per side or until nicely browned, turning one time.

Heat the remaining sliced berries and pancake syrup together. Sift confectioners sugar over French toast and serve immediately with warm strawberry syrup topping.