In medium bowl, mash together cream cheese and sugar; fold in chopped strawberries.

Trim both ends off bread; cut loaf into 12 slices, each about 3/4-inch (2 cm) thick. Spread one side of each bread slice with cream cheese mixture, dividing equally. Top 6 slices with sliced strawberries, dividing equally, then remaining bread slices with cream cheese side down; press gently.

In shallow dish, whisk eggs, maple syrup and nutmeg until blended; whisk in milk and vanilla. Working in batches, dip sandwiches into egg mixture, soaking well.

Heat large skillet or griddle over medium heat. Brush with thin layer of butter. Add soaked sandwiches, in batches as necessary, and cook for 1 to 2 minutes, pressing gently. Using one spatula under sandwiches and one on top, flip over and cook until golden and puffed and a knife inserted into bread comes out clean, about 1 to 2 minutes. Keep warm while repeating with remaining sandwiches. Add more butter and adjust heat as necessary, to prevent burning.

Drizzle French toast with maple syrup.

Tips:

Bread that is a day or two old, rather than fresh-baked, is best for French toast as it cuts into nice, neat slices and will keep the shape when soaked with the egg mixture. Just be sure it doesn’t taste stale.

Ontario Strawberries are available from May to October.