Grease or butter a 9×13-inch casserole dish and set aside.

In a medium bowl, beat the cream cheese with a hand mixer until smooth and fluffy. Add the confectioners’ sugar and mix until combined. Set aside.

In a large bowl, whisk together the milk (or half-and-half), vanilla, eggs, brown sugar, cinnamon, and salt until fully combined.

Dip half of the croissant pieces into the egg mixture, ensuring each piece is fully coated. Arrange the dipped croissants in the prepared casserole dish, overlapping them as needed.

Dollop the cream cheese mixture over the first layer of croissants, followed by the optional strawberry jam/preserves.

Spread 3/4 of the sliced strawberries over the top.

Dip the remaining croissant pieces into the egg mixture and arrange them over the strawberries. Pour the remaining egg mixture over the casserole, gently pressing down to help the croissants soak up the liquid.

Sprinkle the remaining sliced strawberries on top of the casserole. Cover with plastic wrap and refrigerate for at least 1 hour, or overnight for best results.

Preheat the oven to 375°F. Remove the casserole from the fridge and discard the plastic wrap.

Arrange the thinly sliced butter over the top of the croissants. Bake for 40–50 minutes, or until the casserole is golden brown and crisp. If the top browns too quickly, loosely cover with foil.

Let the casserole stand for 10 minutes before serving. Dust with powdered sugar, slice into wedges, and serve with whipped cream and maple syrup.