Begin by greasing a 9x13-inch baking dish with butter to ensure your Baked Strawberries and Cream French Toast releases easily once baked. Preheat your oven to 350°F (175°C).

Cut your loaf of brioche or challah into 1-inch cubes or thick slices, using slightly stale bread for the best results. Arrange half of the bread pieces in the bottom of the greased dish.

In a mixing bowl, beat the softened cream cheese with 1 tablespoon of sugar and 1 teaspoon of vanilla extract until smooth and creamy.

In a large bowl, whisk together the eggs, whole milk, the remaining sugar, vanilla extract, ground cinnamon, and salt until well combined.

Layer half of the bread cubes, half of the cream cheese mixture, and half of the strawberries in the prepared dish. Repeat once more.

Slowly pour the custard mixture over the assembled layers, using a spatula to press down gently.

Let the assembled dish stand for 15-20 minutes at room temperature to absorb the custard. Refrigerate overnight if preparing ahead.

Cover with foil and bake for 25 minutes. Uncover and continue baking for an additional 20-25 minutes until puffed and golden.

Let rest for 10 minutes before slicing. Serve warm, drizzled with maple syrup or dusted with powdered sugar.