Preheat your oven to 350°F (175°C) and coat a 9x13 baking dish with nonstick spray.

Cut day-old brioche bread into 1-inch cubes and evenly distribute half in the bottom of the prepared baking dish.

Spread dollops of cream cheese over the brioche layer, then top with half of the diced strawberries. Add remaining brioche cubes.

In a mixing bowl, whisk together eggs, milk, maple syrup, vanilla extract, and salt until smooth.

Pour the custard mixture over the layered bread and press down gently. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.

Remove the dish from the refrigerator, let it sit at room temperature for 30 minutes, cover with foil, and bake for 30 minutes, then remove foil and bake another 25-30 minutes.

Let cool for a few minutes, garnish with remaining strawberries, dust with confectioners' sugar if desired, and serve warm.