Toss sliced strawberries and 2 Tablespoons sugar in a large bowl; set aside to macerate while you make the french toast.
Use a heart-shaped cookie cutter to cut each slice of brioche into heart shapes.
Whisk together milk, eggs, remaining ¼ cup sugar, vanilla, and a pinch of salt until well combined in a wide, shallow bowl.
Melt a tablespoon of butter in a large nonstick skillet over medium heat. Working a few slices at a time, dip bread in egg mixture, letting it soak for a few seconds. Fry until golden brown and cooked through, 3-4 minutes per side. Transfer to a plate and repeat dipping and frying the remaining slices, adding more butter to pan as needed.
To serve, spread french toast with Challenge Chocolate Snack Spread and top with a big scoop of macerated strawberries.