Lemon-Infused Cheesecake Stuffed Brioche French Toast with Strawberry Topping

In a small saucepan, combine the sliced fresh strawberries and strawberry jam over medium heat, stirring occasionally until heated through and slightly thickened, about 5 minutes. Keep warm over low heat while preparing the other ingredients.

In a shallow bowl, whisk together the milk, eggs, and cinnamon. Set aside.

In a separate bowl, mix the softened cream cheese, vanilla extract, white sugar, and lemon zest until smooth.

Slice the brioche bread into 2-inch thick slices. Cut a slit in each slice, reaching almost to the back, but not breaking through the other side.

Use a spatula to stuff the cream cheese mixture into the slits you made in the brioche slices. Repeat with the remaining slices of bread.

In a large skillet, heat the butter over low-medium heat.

Dip the stuffed brioche slices in the egg mixture, covering both sides and letting the excess drip off, then place in the skillet.

Cook until golden brown on both sides, about 3 minutes per side.

Serve the French toast topped with warm strawberry topping, whipped cream, and powdered sugar, if desired.