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Preparation

1. Generously coat a 9 x 13-inch baking dish with non-stick cooking spray.
2. Cube the bread and cream cheese. Slice the strawberries and separate into two 1-cup portions, setting one portion aside. Place half of the bread cubes in the prepared dish. Layer the cream cheese cubes over the top of the bread. Layer 1 cup of sliced strawberries over the cream cheese and top with remaining bread cubes.
3. In a large bowl, whisk together eggs, half & half  and maple syrup until well combined. Pour mixture evenly over the bread cubes.
4. Press bread gently with the back of a spoon to moisten bread completely. Cover and chill at least 8 hours or overnight.
5. Preheat the oven to 350˚ F.
6. Bake the casserole uncovered until puffed, golden brown, and a knife inserted in the center comes out clean, about 45 to 50 minutes.
7. Prepare the sauce while the casserole is cooking. In a small bowl, toss the remaining 1 cup of strawberries and sugar. Let stand for 20 minutes, stirring occasionally. Then pour the mixture into a blender or food processor and blend until smooth.
8. Transfer the strawberry sauce to a small saucepan. Add butter and simmer over medium heat for about 5 minutes, stirring occasionally. Add food coloring (optional).
9. Remove the casserole from the oven and cool for 5 minutes. Cut into 12 servings and serve with warm strawberry sauce.