Start by preparing the strawberry compote. Wash, stem and quarter strawberries. Place in a small pan on medium heat and add sugar. Stir until sugar is dissolved. Simmer on medium heat for about 15 minutes until strawberries have broken down. Set aside to cool.
In a small bowl, combine ricotta with the powdered sugar and stir. Set aside.
Slice 8 slices of challah bread approximately 1 inch thick. In a shallow bowl combine 2 eggs with milk, cinnamon and vanilla.
Set a large shallow frying pan on medium heat and melt 2 tablespoons of butter. Spread about 1/4 cup of ricotta and 2 tablespoons of strawberry compote on a slice of challah. Place another slice of challah on top and carefully dredge both sides of the sandwich in the egg mixture.
Place in the hot pan and cook on 1 side until browned, about 2 minutes, and with a spatula turn and cook on the other side until browned. Repeat with remaining challah, adding extra butter to your pan as needed. I was able to fit 2 at a time in my frying pan.
Serve hot, sprinkled with icing sugar, if desired, remaining strawberry compote and maple syrup.