Prep your bread by cutting a pocket into each one (see my tips above).
In a large bowl, mash together 1 package of cream cheese and 2 teaspoons of vanilla until well combined. Stir in 1 1/2 cups strawberries.
Put a generous amount (I put about 2 heaping tablespoons) of your cream cheese mixture inside each bread pocket and press each slice closed. Set aside.
In a medium bowl, whisk 3/4 cup heavy cream, 4 eggs, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg and 1 tablespoon sugar until fully incorporated.
Soak each bread slice in the custard about 20 seconds each side before frying on medium heat (you can use oil or a combination of oil and butter). Fry until golden (about 2-3 minutes) then flip and continue cooking until the other side is golden too.
Serve with maple syrup. You can also sprinkle with confectioner's sugar and serve with extra strawberries if you have it.
There is no sugar in the filling, the sweetness comes from the strawberries. If you happen to get hold of bland or sour ones, you can add a bit of sugar to the mix (about ½ teaspoon at a time until you’re happy with the taste).
The filling is not supposed to be overly sweet though. This is meant to be eaten with maple syrup and trust me, the combination of flavours – cream cheese, strawberries, custard and maple syrup – is lovely.
The yield depends on the size of the loaf you have but the spread is good for about 6 bread pockets the size of a regular loaf of sliced bread.