1 (16 oz.) challah bread loaf, cubed (may use French bread)
1 (8 oz.) pkg. cream cheese, cut into pieces
6 large eggs
4 c. half and half
1/2 c. butter, melted
1/4 c. maple syrup
2 c. fresh strawberries, sliced
1 (10 oz.) jar strawberry preserves

Arrange half of challah bread in a lightly greased 13 x 9-inch pan. Sprinkle with cheese pieces and top with remaining bread. Whisk together eggs and next 3 ingredients. Pour over bread mixture; cover and chill 8 hours.

Bake, covered, at 350°F for 25 minutes. Uncover and bake 20 more minutes.

Heat sliced strawberries and strawberry preserves in a saucepan over low heat and serve over toast.