Mix together all your french toast ingredients (except the bread and peanutbutter)
On four slices of wheat bread, spread peanut butter to desired thickness - place second slice of bread on top and trim off the crusts. Pinch all four sides together to form a "pillow" so peanut butter doesn't leak out while toasting
Dip into egg mixture on both sides, making sure bread absorbs it then place onto preheated buttered frying pan. Toast on both sides, and repeat with the other sandwiches.
Reserving about 6 or 7 of the strawberries, hull, wash and place the rest of the strawberries in a blender with the maple syrup and blend on high till all the berries are pureed.
With the remainder of the strawberries, hull and slice (I use an egg slicer for uniform slices) then add the pureed strawberries.
To serve, place two of the peanutbutter sandwiches on a plate, top with strawberry syrup and dust lightly with powdered sugar (if desired) Bon Appetit!