INSTRUCTIONS

1. For the strata, position racks in top, center and bottom thirds of oven. Preheat to 350°F. Butter a 9 x 13-inch baking pan. Set aside.
2. Arrange sliced bread on 2 unlined baking sheets. Toast in the top and bottom thirds of oven, turning bread and switching sheets halfway through, until dry to the touch, about 15 minutes.
3. Meanwhile, whisk eggs with sugar, cinnamon, vanilla seeds, salt and nutmeg in a large bowl until fully blended. Add milk and cream whisking until smooth and frothy.
4. Working one piece at a time, dip each slice of toasted bread into the egg-mixture, turning a few times to fully soak. Arrange in prepared baking pan in two overlapping rows. Scrape remaining egg-mixture evenly over bread, gently pressing to submerge. Let stand for 10 minutes.
5. Bake in center of oven until strata is golden brown and puffed, 45 to 55 minutes.
6. Meanwhile, for the strawberries, stir berries with sugar and vanilla seeds in a medium bowl. Let stand, stirring often, while strata bakes.
7. Transfer strata to a wire rack and let cool for 10 minutes. Spoon over strawberries along with any juices. Serve immediately.