8 slices of brioche or white bread

4 oz (115g) cream cheese, softened

2 tbsp powdered sugar, plus extra for dusting

1/2 tsp vanilla extract

1/2 cup fresh strawberries, diced

1/2 tsp lemon zest (optional)

2 eggs

1/4 cup milk

1/2 tsp cinnamon

1/2 cup breadcrumbs (panko or regular)

Butter or oil for frying

Maple syrup or strawberry sauce for serving

Make the Filling: In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth. Fold in diced strawberries and lemon zest.
Assemble Sandwiches: Spread the cheesecake mixture evenly onto 4 slices of bread. Top with the remaining slices to form sandwiches.
Prepare Coating: In a shallow bowl, whisk together eggs, milk, and cinnamon. Place breadcrumbs in another bowl.
Coat the Sandwiches: Dip each sandwich into the egg mixture, ensuring both sides are coated. Then, press into breadcrumbs for a crispy coating.
Fry: Heat butter or oil in a pan over medium heat. Fry each sandwich for 2-3 minutes per side until golden brown and crispy.
Serve: Drain on a paper towel, dust with powdered sugar, and serve warm with maple syrup or strawberry sauce.

Chocolate Twist: Add chocolate chips to the cream cheese filling.

Nutty Crunch: Mix chopped almonds or pecans into the breadcrumb coating.

Berry Medley: Swap strawberries for raspberries or blueberries.

Baked Version: Bake at 375°F (190°C) for 15 minutes, flipping halfway.

Storage: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F (175°C) for 5 minutes.