In a large bowl, whisk together the eggs, milk, vanilla extract, cinnamon and brown sugar.
Fold in the bread cubes then toss until the liquid has been absorbed.
Cover the bowl with plastic wrap and set in the fridge for at least 1 hour or overnight.
In a medium bowl whisk together the cream cheese, confectioners sugar, vanilla extract and egg. Set aside to chill.
When the french toast mixture is ready remove from the fridge and toss once more.
Spray a 6 cup muffin or popover tin with non-stick cooking spray and place two tablespoons filling into each muffin tin making a small indent into the center and evenly distribute the cheese cake filling (about 2 teaspoons in each).
Top with remaining french toast mixture and nestle in strawberry slices.
In a small bowl add the brown sugar, flour, cinnamon, salt and butter.
Using your hands or a fork combine the ingredients until pea size pieces form. Top each muffin with 1/2 tablespoon.
Bake for 25 to 30 minutes until the muffins have puffed and the edges have browned.
Using a small paring knife or off set spatula carefully loosen the edges around the muffin and remove them to a platter.
Serve immediately with maple syrup and a dusting of powdered sugar.