Prepare the Macerated Strawberries:

1. In a mixing bowl, combine the strawberries, sugar, and lemon juice.
2. Toss gently until the strawberries are evenly coated.
3. Cover and refrigerate for at least 1 hour or overnight to allow the flavors to meld.

2. Assemble the Casserole:

1. Lightly grease a 9×13-inch baking dish with cooking spray.
2. Spread half of the bread cubes evenly in the dish.
3. Scatter half of the cream cheese cubes and dollop half of the strawberry jam over the bread.
4. Repeat the layering with the remaining bread, cream cheese, and jam.

3. Make the Custard:

1. In a large bowl, whisk together the eggs, half-and-half, sugar, vanilla extract, and salt until fully combined.
2. Pour the custard mixture evenly over the layered bread in the baking dish, ensuring every piece is soaked.
3. Press the bread down gently with a spatula to help it absorb the custard.

4. Chill Overnight:

• Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight for best results.

5. Bake the Casserole:

1. Preheat the oven to 350°F (175°C).
2. Remove the casserole from the refrigerator and let it sit at room temperature for 20 minutes.
3. Bake uncovered for 45-50 minutes, or until the top is golden brown and the custard is set.

6. Serve and Garnish:

• Top the baked casserole with the macerated strawberries and a dusting of powdered sugar. Serve warm and enjoy with whipped cream, if desired.