Start by making our tres leches custard.
Pour out 1.5 cups of the syrup and reserve for later. Then add to the bowl eggs and cinnamon.
Completely submerge the Challah slices in the custard until drenched but not falling apart, 1 to 2 minutes per side.
Cook your french toast in a buttered skillet.
Place cooked french toast in a casserole dish and pour the reserved tres leches syrup over the top of the french toast slices.
Top with whipped cream and strawberries