Lightly coat a 9×13-inch baking dish with nonstick spray.

Place a layer of cubed brioche evenly into the prepared baking dish. Evenly layer the cubed cream cheese and half of the diced strawberries over the bread. Top with the remaining bread cubes.

In a large glass measuring cup or bowl, whisk together the beaten eggs, whole milk, maple syrup, vanilla extract, and kosher salt.

Pour the custard mixture evenly over the bread layers in the baking dish. Cover tightly and refrigerate for at least 2 hours or overnight.

Remove the baking dish from the refrigerator and let it stand at room temperature for 30 minutes. Preheat the oven to 350°F (175°C).

Place the covered baking dish in the preheated oven and bake for 30 minutes.

Remove the cover and continue baking for an additional 25 to 30 minutes, or until the French toast is golden brown on top and the center feels firm to the touch.

Serve immediately, garnished with the remaining fresh strawberries and a dusting of confectioners’ sugar.