In a medium bowl, combine sliced strawberries, amaretto, and sugar. Stir gently, cover, and let sit for 10–15 minutes until the juices release.
Allow vanilla ice cream to fully melt until smooth and pourable (microwave briefly if needed). Whisk the melted ice cream with cinnamon until creamy and well combined.
Set out syrup and powdered sugar for serving.
Cooking on the Blackstone
Preheat the griddle to medium heat (350–375°F) and lightly oil or butter the surface.
Dip each slice of brioche into the custard mixture, coating both sides evenly and letting the excess drip off.
Place the dipped bread on the griddle and cook for 2–3 minutes per side, until golden brown and crisp around the edges.
Stack the French toast slices, spoon macerated strawberries (with their syrupy juices) over the top, dust with powdered sugar, and drizzle with syrup.
Serve warm—try it with extra syrup or even a scoop of vanilla ice cream on top for the ultimate treat.
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