1 loaf day-old Italian bread or gluten free Italian bread, sliced into about 14-16 pieces
2 cups fresh strawberries, sliced
6 large eggs
2 cups milk or dairy free milk of choice
½ cup heavy cream or dairy free Oat Creamer
2 tablespoons white sugar
¼ teaspoon almond extract
1 teaspoon vanilla extract
⅛ teaspoon salt
1/2 teaspoon each cinnamon and nutmeg
Grease or spray a 9×13-inch baking dish with cooking spray. Arrange bread slices in dish, place sliced strawberries between and on top of bread.
In a medium bowl whisk together eggs, milk, cream, sugar, extracts, salt, cinnamon, and nutmeg until thoroughly blended. Carefully pour the custard over the bread and strawberries. Place in the refrigerator and allow to sit overnight.
The next morning, preheat the oven to 375 degrees F (190 degrees C). Place baking dish in oven and bake for 50 minutes. Serve with maple syrup or powdered sugar. Enjoy!