• 6 oz. cream cheese - regular of low fat
• 1/4 cup maple syrup, divided
• 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 syrup
• confectioners sugar

Preparation -
In a small mixing bowl, combine the cream cheese and 2 tablespoons maple syrup. Spread the mixture on the 8 slices of bread, one side only. Lay 4 slices of the bread, cream cheese side up, on a paper towel. Spoon about 1/2 cup sliced strawberries on each slice. Top with the remaining 4 slices of bread, cream cheese side down. Press the "strawberry sandwiches" together lightly. Whisk the milk and eggs together in a small bowl. Whisk in the vanilla and cinnamon. Pour the mixture into a small shallow pan. Heat the vegetable oil in a large skillet, over medium high heat (375º to 400º). Dip the strawberry sandwiches in the egg mixture; turning to coat on both sides. Fry the coated sandwiches in the skillet, about 2-1/2 to 3 minutes per side or until nicely browned, turning over one time. Drain on a paper towel lined plate. Place the remaining sliced strawberries, the remaining maple syrup and the pancake syrup in a microwave safe bowl. Heat the mixture on full power for about 1-1/2 minutes to make a warm strawberry syrup topping. Place the French toast sandwiches on a serving platter and sprinkle with the confectioner's sugar. Serve immediately with the warm syrup topping.