Stuffed French Toast

I got this from a friend. It's another Christmas morning breakfast idea. It sounds yummy!!!

Stuffed French Toast (this makes 10 servings, I usually cut it in half for my own family)
2 packages (3oz each) cream cheese, softened
3/4 cup sliced fresh strawberries
1/3 cup confectioners sugar
1 loaf (1lb) French bread, cut into 1-inch slices (this may be a little thick, try thinner if preferred)
10 eggs
2/3 cup half and half cream or heavy whipping cream
1 teaspoon vanilla extract
Strawberry Sauce:
4 cups sliced fresh strawberries (I have used frozen whole berries too)
1/2 cup sugar
2 tablespoons water

In a mixing bowl, beat cream cheese, strawberries and confectioners sugar until combined. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. Place sandwiches in an ungreased 13-inX9-inX2in baking dish. In a bowl, beat the eggs, cream and vanilla. Pour over the bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight.

With slotted spatula, transfer sandwiches to a greased 15-in x10-in x 1-in baking pan. Discard any remaining egg mixture. Bake at 375 degrees for 15 minutes; turn and bake 10 minutes longer or until golden brown.

Meanwhile for the sauce, combine the strawberries, sugar and water in a saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired. (I have also made the sauce ahead of time as well. If you want the sauce to thicken up a bit, add a table spoon of cornstarch with the water before heating. It will thicken as it cools).

You can also reserve some extra fresh sliced strawberries for serving and powdered sugar for dusting.