Layer half of the bread cubes over the bottom of a greased 9x13-inch dish.
Place the cream cheese cubes over the bread cubes.
Layer the sliced strawberries over the cream cheese, and cover with the remaining bread cubes.
Combine the eggs, milk, sugar, vanilla extract, almond extract if using, and pinch of salt in a medium bowl. Mix well.
Pour the egg mixture over the bread, and smoosh the bread down a little so that the bread can absorb the egg mixture.
Cover and refrigerate overnight.
Take the pan out of the refrigerator and leave out while preheating the oven to 375F.
Uncover and bake for about 30-40 minutes.
Dust with powdered sugar before serving.
Notes
Bread: You can use other types of bread (Italian, Challah) if you prefer.
Cream cheese: It will work better if the cream cheese is cold when you cube it. Also, I used the 1/3 less fat cream cheese, though I wouldn't recommend using fat-free cream cheese.
Strawberries: I've only used fresh strawberries in this recipe.
Milk: Any milk, from skim to whole milk will work. Nondairy milk, like almond milk, will also work.
Sugar: Depending on how sweet your strawberries are (or aren't), you may want to add more or less sugar.