Add remaining bread cubes and sliced strawberries. Pour remaing egg mixture over the top, trying to cover all of the bread.
Cover with plastic wrap and press down lightly on the plastic wrap to lightly compress the bread
Refrigerate for at least 2 hours or overnight so bread can absorb the liquid.
Cover with foil and bake in preheated 350° oven for 30 minutes. Uncover and continue cooking for another 25-35 minutes until the casserole has set. Let rest for 10 minutes before serving.
Sprinkle with powdered sugar and fresh strawberries, optional
2 tablespoons powdered sugar, 1 cup strawberries
Notes
Let the bread soak: Give the bread enough time to soak up the egg mixture. This will ensure that the French toast is moist and evenly cooked.
Use stale bread: If your bread is too fresh, it will become too soft and can fall apart when soaked in the egg mixture. Use bread that is at least a day old for best results.
Let it rest: Let the French toast rest for a few minutes after taking it out of the oven. This will allow the custard to set and make it easier to slice and serve.