In a medium saucepan, heat the strawberries and 1/2 cup white sugar over medium heat.
In a small bowl, mix the cornstarch and water together and add to the strawberries.
Cook and stir until thickened, about 3-5 minutes. Reduce heat to low and simmer while preparing remaining ingredients, stirring occasionally.
In a shallow bowl, whisk the eggs, milk, and cinnamon together. Set aside.
Mix the cream cheese, vanilla extract, and 3/4 cup white sugar together in a bowl, until smooth.
Cut your French bread into slices that are 2 inches thick. Then cut a slit in each of the slices that reaches almost to the back, but doesn’t break through the other side.
Use a spatula to stuff the cream cheese mixture into the bread. Repeat with the remaining slices of bread.
In a large skillet, heat the butter over low-medium heat.
Dip the stuffed bread in the egg mixture, covering both sides and letting the excess drip off, then place in the skillet.
Cook until golden brown on both sides, about 3 minutes per side.
Top with strawberry syrup, whipped cream, and powdered sugar, if desired.