Combine eggs, half & half, vanilla, cinnamon, nutmeg and brown sugar in a bowl and whisk

Cut strawberries into thin slices

In a small bowl beat together cream cheese, confectionary sugar, lemon juice and lemon zest until smooth and well combined, about 1 minute

Slice brioche and take two slices of bread and spread about 1 1/2 tablespoons of the cream cheese mixture onto each piece of bread keeping clear of the edges.

Layer strawberries in a single layer on one piece of bread and place the other piece of bread on top

Melt 2 tablespoons of butter in a large skillet over medium heat

Dip each “sandwich” in egg mixture until fully coated

Transfer French toast to the hot, nonstick pan and cook each side for about 2 to 3 minutes, or until each golden brown

Serve warm with powdered sugar, maple syrup, fresh berries and lemon slices