Spray a 9×1-inch baking dish with Non-Stick Baking Spray (as needed)
Layer half of the Brioche (1/2 loaf) cubes evenly in the prepared dish.
Top with 1/2-2/3 of the Fresh Strawberry (8 ounce) and all of the Cream Cheese (8 ounce).
Layer on the remaining Brioche (1/2 loaf) cubes to cover the strawberries and cream cheese.
In a medium bowl, whisk together the Egg (12), Whole Milk (2 cup), Pure Maple Syrup (1/3 cup), Vanilla Extract (1 1/2 teaspoon), and Kosher Salt (1/2 teaspoon) until combined. Pour evenly over the layers.
Cover the baking dish and refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees F (180 degrees C). While the oven is preheating, remove the baking dish from the refrigerator.
Bake, covered with foil for 30 minutes. Remove foil and bake for additional 25-30 minutes until the center is firm and set (no jiggle) and the top is golden brown.
Serve sprinkled with Powdered Confectioners Sugar (to taste), Maple Syrup (to taste), and remaining Fresh Strawberry (8 ounce). Enjoy!