Slice and cut the bread into 1-inch cubes. Let the bread cubes sit uncovered at room temperature for a few hours or up to 1 day to dry out. Alternatively, spread on a lined baking sheet and toast in a 300°F oven for 10 minutes.

Grease a 9×13-inch or any 3–4-quart oven-safe dish with nonstick spray. Spread half of the bread cubes into the prepared baking pan.

Beat the cream cheese on medium-high speed until smooth. Beat in the confectioners’ sugar and ¼ teaspoon vanilla extract until combined. Drop spoonfuls of cream cheese mixture on top of the bread, add most of the berries, and top with remaining bread cubes and reserved berries.

Whisk the eggs, milk, cinnamon, brown sugar, and remaining vanilla extract together until combined. Pour evenly over the bread. Cover tightly with plastic wrap and refrigerate for at least 3–4 hours and up to 24 hours.

Preheat oven to 350°F. Remove pan from the refrigerator.

Bake uncovered for 45–55 minutes or until golden brown on top. Dust with confectioners’ sugar, top with strawberry topping, and/or drizzle with maple syrup. Serve warm.

Cover leftovers tightly and store in the refrigerator for 2–3 days.