Thick vanilla French toast stuffed with strawberry cream cheese filling, served like sundae with a split banana, fresh whipped cream, rainbow sprinkles and all the sauces. With inspiration from Serayah.
In a small bowl, combine cream cheese and strawberry jam. Stir in sliced strawberries.
Cut a slit through the side of each slice of bread, without cutting all the way through, to create a pocket. Scoop strawberry filling into the pocket and press gently shut.
In a shallow bowl, whisk together egg, heavy cream, vanilla extract, brown sugar and cinnamon. Dunk each slice of bread into egg mixture, soaking each side. Shake off any excess liquid. Cook bread slices on a lightly greased nonstick griddle or skillet on medium heat until browned on both sides, about 2 minutes per side. Remove from heat.
Frame the French toast with the split banana. Sprinkle powdered sugar. Use all other ingredients to top like a sundae.