10-12 thick-sliced bread (Challah, French, Texas Toast, etc.)
3 C strawberries, sliced, plus more for garnish
8 oz. cream cheese
1 C half-and-half
1/2 C milk
2/3 C sugar
1/3 C maple syrup
1/2 Tbsp lemon juice
1/2 Tbsp cinnamon
1/2 Tbsp vanilla extract
1/2 tsp nutmeg
3/4 C strawberry jam
3/4 C maple syrup
Grease a 9x13 baking dish.
In a medium bowl, cream sugar, cream cheese, and lemon juice, until thoroughly combined.
In a large bowl, whisk eggs, milk, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg. Set aside.
Cut bread into cubes. Transfer to bowl with egg mixture. Stir to coat.
Layer half of bread mixture in bottom of baking dish.
Layer half of strawberries and half of cream cheese mixture.
Repeat layers with remaining ingredients.
Cover tightly with foil. Refrigerate 4-8 hours, or overnight.
Preheat oven to 350 F degrees. With foil on, bake for 30 minutes. Remove foil and bake an additional 25-30 minutes, or until top is golden brown and mixture is cooked through.
Mix strawberry jam and maple syrup in a microwave-safe bowl.
Microwave on high, in 30 second intervals, until jam has melted into syrup.
Drizzle syrup over each serving.