Strawberries and Cream French Toast Casserole

INGREDIENTS:
For the macerated strawberries:

• 1 pound strawberries (1 pint), hulled and quartered
• 3 tablespoons granulated sugar
• 1 teaspoon freshly squeezed lemon juice

For the casserole:

• 1 loaf challah or brioche bread (about 16 ounces), cut into 1-inch cubes
• Cooking spray
• 8 ounces cold cream cheese, cut into 1/2-inch cubes
• 1 cup strawberry jam, divided
• 6 large eggs
• 2 cups half-and-half
• 1/4 cup granulated sugar
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• Powdered sugar, for serving

INSTRUCTIONS:
Make the macerated strawberries:

1. Place all the ingredients in a large bowl and stir well until combined and the berries are evenly coated. Cover and refrigerate for at least 30 minutes or up to overnight.

Make the casserole:

1. Arrange a rack in the middle of the oven and heat to 350°F. Spread the bread cubes in a single layer on a rimmed baking sheet. Toast until dry and very lightly golden-brown, about 10 minutes. Set aside to cool slightly.
2. Coat a 9x13-inch or 3-quart baking dish with cooking spray. Add half of the bread to the baking dish and spread into an even layer. Arrange the cubes of cream cheese evenly over the layer of bread. Using a small spoon, dollop half the jam evenly over the bread. Arrange the remaining bread in an even layer over the jam.
3. Place the eggs, half-and-half, sugar, vanilla, and salt in a large bowl and whisk until fully combined. Pour evenly over the bread, then gently press down with your hands to make sure all of the bread gets saturated. Dollop the remaining jam evenly over the top of the casserole.
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