In a medium bowl, beat the softened cream cheese, sugar, egg, lemon juice, and salt until smooth and creamy.

In a large bowl, whisk together the eggs, milk, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg until fully combined.

Spread a thin layer of cheesecake filling between pairs of brioche cubes to create mini sandwiches. Add small strawberry pieces between the layers, then cut into bite-sized cubes.

Grease a 9×13-inch baking dish.

Arrange half of the bread cubes in the dish. Drizzle with half of the remaining cheesecake filling and scatter additional strawberries over the layer.

Add the remaining bread cubes and drizzle with the remaining cheesecake filling.

Pour the custard evenly over the entire dish, gently pressing the bread so it absorbs the liquid.

Cover and refrigerate for at least 2 hours or overnight. This step transforms the recipe into the perfect Overnight French Toast Bake.

Preheat the oven to 350°F (175°C). Let the dish sit at room temperature for 10 minutes.

Cover tightly with foil and bake for 30 minutes.

Remove the foil and continue baking for 25–35 minutes until golden brown and the center is just set.

Meanwhile, warm the strawberry jam and maple syrup together until smooth.

Allow the Strawberry Cheesecake French Toast Bake to cool for 5–10 minutes before slicing.

Drizzle generously with the warm strawberry maple syrup and serve with whipped cream or vanilla ice cream if desired.