Prepare your filling by beating softened cream cheese with powdered sugar until smooth and fluffy, taking about 2-3 minutes. Gently fold in the sliced strawberries, being careful not to crush them.

Slice each brioche piece horizontally to create a pocket, cutting about three-quarters through the bread without separating completely. Spoon roughly 1 tablespoon of filling into each pocket carefully.

Whisk together eggs, whole milk, heavy cream, vanilla extract, granulated sugar, cinnamon, and nutmeg in a shallow bowl until fully combined. This custard mixture should be smooth and aromatic, taking roughly 1-2 minutes of whisking.

Heat butter in a large skillet over medium heat until it foams and becomes fragrant, taking about 1 minute. Dip each filled brioche slice into the custard mixture, ensuring both sides are well-coated without the filling escaping.

Place coated stuffed french toast slices onto the hot skillet, cooking 3-4 minutes per side until the exterior becomes golden brown and crispy. Work in batches if needed to avoid crowding; this ensures even cooking and beautiful caramelization.

Once golden, transfer cooked slices to a serving plate and keep warm while finishing remaining bread. The cozy stuffed french toast recipe should have a crispy exterior with a warm, creamy center.

Drizzle finished plates with maple syrup, sprinkle pecans on top, and finish with a light drizzle of honey for extra indulgence. Serve immediately while warm.