Dice your strawberries. 

In a small bowl, mix the strawberry jam and 4 tbsp of cream cheese until well combined, then stir in diced strawberries. Set aside until ready to fill the bread.

In another bowl make the glaze: whisk together the whole milk, 1/2 tsp of vanilla, 1/2 cup powdered sugar and the remaining cream cheese to a bowl. Adjust consistency to your preference. 

Make the milk bath by combining the heavy cream, eggs, light brown sugar, cinnamon, nutmeg, and remaining vanilla and powdered sugar in a bowl. Whisk until there are no more streaks of egg.

Place the cereal in a food processor and pulse into fine crumbs. Alternatively, you can put them in a Ziplock bag and beat the shit out of it with a rolling pin. Pour into a shallow dish.

Use a small spoon to spoon the strawberry cream cheese filling to the pockets in the bread, careful not to overfill.

Over medium heat, melt 2 tbsp of butter with 1 tsp of oil in a large skillet.

Dip the bread into the milk bath, coating each side – do not soak – then roll in the cereal crumbs. Make sure to press the crumbs into the bread or sprinkle generously over it to coat well. Shake off excess, then transfer directly to the hot pan. 

Cook on both sides until golden brown, for about 3 minutes each, then use tongs to hold the bread upright to brown the edges. Keep warm in a 300 oven between batches.

Serve by sifting powdered sugar over the top, and drizzling with the cream cheese glaze. Strawberries, whipped cream and cereal crumbs are great accompaniments.