In a shallow bowl for dipping, make the custard by whisking together the eggs, milk, cinnamon, nutmeg, and vanilla. Whisk until frothy and combined.

Make the filling by mixing the Greek yogurt and powdered sugar.

Assemble the French toast by spreading the yogurt filling on each slice of bread, being careful not to make it too thick (if there is any leftover, you can use it as a topping). Place sliced strawberries on two of the slices and then place the other slices on top like a sandwich.

Soak each side of the stuffed French toast in the custard mixture, dipping it to your liking depending on how custardy you want the bread to be.

Preheat and grease a nonstick skillet over medium-high heat. Transfer the soaked bread to the skillet and cook undisturbed until golden brown, a few minutes. Flip and cook the other side until golden and cooked through.

Serve immediately with the remaining yogurt mixture, additional fresh strawberries, or other preferred toppings.