In a medium bowl with an electric hand mixer, beat the cream cheese until it is a softer, looser texture, about 2 minutes. Mix in lemon zest, milk, and powdered sugar, a tablespoon at a time, until sweetened to preference. Once those ingredients are incorporated, use a large spoon or rubber spatula to stir in the strawberry preserves.

Put the cream cheese mixture into a piping bag or ziploc bag with a medium-sized hole cut in a lower corner, and set aside

In a shallow dish, whisk the eggs until they are as homogenized as possible. Whisk in milk, cinnamon, vanilla and salt.

Cut the bread slices in the center of the crust, cutting a 3-4 inch-wide slit that goes ½ to ¾ of the way through the bread, don't cut all the way through. Pipe about 1-2 tablespoon of the filling into the cut you made in each slice of bread. Press down gently on the open edge to discourage leaks.

Set the bread down into the dish to soak in your custard for 30 seconds. Flip the bread so the other side soaks for 30 seconds as well.

In a nonstick skillet or giddle over medium heat, cook for 2-3 minutes on each side until golden brown.

Serve with maple syrup, fruit, and powdered sugar.