Preheat an electric griddle to 350 - 375 degrees. Slice bread using a serrated knife into 1 1/4-inch slices.
Cut through the center of each slice (as if butterflying a chicken breast) keeping the end attached. Spread a slightly heaping tablespoon of Nutella inside center of each slice, set aside.
To a blender, add milk, cream, eggs, vanilla, granulated sugar, flour, baking powder and cinnamon. Pulse on low speed, just until combined. Pour into a shallow dish.
Dip each side of french toast into egg mixture allowing a few seconds for it to soak up some the mixture, being careful not to submerge the Nutella spread center.*
Butter griddle just before transferring soaked bread (so butter doesn't burn) and cook stuffed french toast until golden brown on bottom, then lift, butter griddle once more and flip to opposite side and cook until golden brown.
Serve immediately dusted with powdered sugar and topped with macerated strawberries.
*I also like to gently squeeze the sides of the bread while dipping so it will soak up the mixture a little and make it into the center of the bread, then when lifting out I will gently squeeze a little excess out.
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