In a small bowl, combine ricotta, honey, and diced strawberries, then set aside. Whisk together milk, eggs, cinnamon, vanilla and salt in a shallow dish.
Divide the ricotta and strawberry mixture on 4 slices of bread, then top each with one remaining slice of bread, creating 4 sandwiches.
Dredge both sides of each sandwich in the milk and egg mixture, allowing bread to soak up the liquid.
Cook the French toast sandwiches on a pan or skillet set to medium heat, 3-4 minutes on each side until golden brown.
Top with sliced strawberries and serve with pure maple syrup and a sprinkle of powdered sugar (optional). Enjoy!
*For a gluten-free option, sub gluten-free bread for whole grain bread.This recipe is best enjoyed immediately. If you do have leftovers, you can store the French toast in the fridge up to 3 days and reheating on a pan/skillet or in the microwave.