In a bowl whisk together the eggs, milk or half-and-half, vanilla extract and sugar.
Transfer to a shallow pan.
Melt 2 tbsp. butter in a nonstick skillet over medium heat.
Dip the hot dog bun in the egg mixture, soak well and coat evenly.
Place the bun in the pan and push down slightly with a spatula.
Cook 1 minute on each side or until golden brown.
Place the ricotta, powdered sugar, and vanilla extract in a bowl, beat with mixer for 4 minutes.
Mix in semi sweet chocolate chips with a spatula.
Fill cream into piping bag and pipe into French toast bun, top with strawberries and a dusting of powdered sugar and more chocolate chips!