1. Pre-heat oven to 200 degrees F.

2. Start by combining sliced strawberries, water, and 2 tablespoons of sugar in a medium bowl and set aside for 30 minutes.

3. While the strawberries are macerating, in a large bowl whisk together the half-and-half, eggs, vanilla, 4 tablespoons of sugar, cinnamon, nutmeg, and salt. Transfer the egg mixture into a large shallow plate or dish. Pour the panko into a separate large shallow plate or dish. Slice the brioche loaf into ¾-inch thick slices.

4. Heat 3 tablespoons of butter in a large sauté pan over medium-low heat.

5. Take a slice of brioche and dip it into the egg mixture, letting it soak for about 5 –10 seconds on each side. Coat each side of the dipped brioche with the panko. Repeat with each slice of brioche until you have enough to fill the pan without over-crowding.

6. Place each slice into the sauté pan and cook for about 7 or 8 minutes on each side, or until nicely golden brown. When you flip the brioche, add another 2 tablespoons of butter into the pan. Place the cooked brioche onto a sheet pan and transfer into the oven to ensure they stay warm.

7. Wipe out the sauté pan with a paper towel, add another 3 tablespoons of butter and continue the same process until all brioche slices have been cooked.

8. Transfer the cooked brioche onto a large serving platter, drizzle with pure maple syrup, spoon on the strawberry mixture and dust with powdered sugar. Enjoy!