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Place A Metal Mixing Bowl And Beaters From An Electric Mixer Into The Freezer To Chill. Trim The End Crusts From The Brioche Bread, And Slice The Loaf In Half; Cut Each Half In Half Again (4 Pieces), And Cut Each Quarter In Half To Total 8 Pieces Of Brioche. Place 2 Cups Of Strawberries And The Water Into A Saucepan Over Medium-High Heat; Cover The Pan, And Bring To A Simmer. Gently Steam The Berries Until They Release Their Juice, About 5 Minutes. Beat 1 Cup Of Heavy Cream, Vanilla Extract, And Confectioners' Sugar Together With Electric Mixer In Chilled Metal Bowl With The Chilled Beaters Until The Cream Forms Soft Peaks; Set Aside. Whisk The Eggs And Remaining 1 Cup Cream Together In A Large Bowl, And Place The Bread Pieces Into The Mixture, Spooning The Cream Over The Bread To Coat. Allow To Stand For 5 Minutes. Heat The Butter In A Skillet Over Medium Heat Until Fragrant, And Lay The Coated Brioche Pieces Into The Skillet. Cook Until The French Toast Is Golden Brown, About 3 Minutes Per Side. To Serve, Place 2 Pieces Of French Toast Onto A Plate, Overlapping Slightly. Ladle Cooked Strawberries And Their Juice Over The French Toast, And Top With A Generous Dollop Of Whipped Cream. Top The Cream With Several Fresh Strawberries.
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