Using a hand mixer, blend together, until smooth, the cream cheese, honey and Cointreau.
Fold in the strawberries.
Cut a pocket into each slice on one side of the crust, leaving the other sides intact.
Carefully spread ¼ of the cream cheese mixture into the pocket of each slice.
In a medium bowl, whisk together the eggs, cream, salt, cinnamon and vanilla.
Dip the stuffed bread in the egg mixture; set aside.
In a skillet, over medium heat, melt 3 tbsp. butter.
Place the dipped bread in the skillet and fry until golden brown on both sides.
Remove from the skillet and serve with confectoners' sugar, maple syrup or both.
