Lightly grease a 20 or 23-centiumeter square or round baking dish with non-stick cooking spray. Cut each slice of bread in half and set aside while you prepare your custard.
In a large mixing bowl, whisk up the eggs and slowly add in the milk (and cream, if using). Whisk in the vanilla, brown sugar, cinnamon, nutmeg, and orange zest. Dunk the bread into the custard mixture and arrange in the prepared baking dish so that they are slightly overlapping, scattering some strawberries in as you go. When all of the bread is used up, pour the remaining custard mixture over top and top with any remaining strawberries. For a little extra indulgence, dot the top of the dish with cream cheese then cover the pan and place it in your fridge.
Allow the dish to sit in the fridge for at least 30 minutes or, if you’re looking to get ahead, overnight. When ready to bake, preheat your oven to 375ºF then uncover the dish and bake for 30 to 35 minutes or until golden brown and set in the middle.
Serve topped with maple syrup and a dusting of icing sugar.