In a large bowl, whisk together eggs and milk. Add cinnamon and vanilla extract and whisk to combine.
Pour egg mixture into a shallow baking dish, and layer bread slices in the dish to absorb the liquid, about 2-3 minutes. Turn bread slices and let bread absorb liquid on the opposite side, for 2-3 more minutes.
Working in batches, coat the bottom of a medium skillet with coconut oil and heat over medium-high heat. Add 3 to 4 slices of soaked bread and cook until golden brown and crisp.
Turn bread and cook until golden brown and crispy on the other side. Repeat process with remaining slices of french toast.
While cooking the french toast, whip the Greek Yogurt with the strawberry jam until well blended; set aside
When the french toast is complete, spread some of the whipped strawberry "cream" mixture on a side, layer with strawberries, add another layer of the whipped "cream" and top with french toast. Repeat with the remaining toast and "cream".
Cut the stuffed french toast in half diagonally, top with fresh berries and maple syrup and enjoy immediately.