Cut the loaf of bread into thick 1.5 – 2 inch slices.
Then for each slice, you’ll cut a “pocket” into the center. Do this by creating a deep slit starting at the top of the slice of bread.
Fill each piece of bread with the cream cheese filling. Be sure not to overstuff. You should be able to close the top of the slice without too much of the filling seeping out.
Over medium-low heat, melt a tablespoon of butter in a large nonstick skillet with avocado oil.
In a shallow medium bowl or baking dish, whisk together 1 whole egg, 3 egg yolks, heavy cream, milk, granulated sugar, vanilla extract, cinnamon and salt. Whisk well to combine.
Soak each piece of stuffed bread in the mixture for 10 – 30 seconds on each side.
Place stuffed bread slices into the heated skillet.
After 2-3 minutes of cooking the first side sprinkle a teaspoon of brown sugar over the top of the uncooked side of the bread.
Flip the bread so the sugar side is down and fry until golden brown. Next sprinkle another teaspoon of brown sugar on the half-cooked side and flip it over again so that both sides are caramelized.
Repeat until all of the toast is cooked. As you’re cooking, you can keep warm in the oven at the lowest setting.
Serve French toast warm and top with macerated strawberries and optionally, powdered sugar.