In a small pot over medium heat, combine 1/2 cup of heavy cream, 1 tablespoon of light brown sugar, and 2 tablespoons of unsalted butter. Stir gently for about 5-8 minutes until thickened and smooth.

In a large mixing bowl, whisk together 6 large eggs, 1/2 cup of whole milk, 1 teaspoon of ground cinnamon, 3/4 teaspoon of salt, 1 1/2 teaspoons of vanilla extract, and 1 tablespoon of light brown sugar until frothy.

Preheat an electric griddle to 325°F or use a skillet set over medium heat.

Slice the cinnamon-sugar bread into 1-inch thick pieces. Dip each piece into the custard mixture, allowing them to soak briefly. Melt 2 tablespoons of unsalted butter on the hot surface and cook each slice for 3-4 minutes per side.

Transfer cooked slices to a wire rack over a baking sheet to keep them warm and crisp.

In a cold mixing bowl, whip 1/2 cup of heavy cream and 2 tablespoons of powdered sugar until medium to stiff peaks form, then mix in 1/2 teaspoon of vanilla extract.

Plate the French toast, top with whipped cream and fresh strawberries, and drizzle with warm caramel sauce.