Grease a 9 X 13 pan ( I like to do it with coconut oil) then put half of the bread cubes at the bottom of the pan. It should fill the whole bottom & create a nice layer with no empty spaces. Then sprinkle 1/2 cup of the blueberries over the bread cubes. Then slice up half of the strawberries & sprinkle those over it as well. After, break apart 4oz of the cream cheese & sprinkle pieces of it evenly over that layer.

Then you do the exact same thing over again to create your second layer. Using the rest of the bread cubes, blueberries, strawberries & cream cheese.

Then in a large bowl add in eggs, milk, half & half, salt, cinnamon, nutmeg, 1 tbsp coconut sugar, almond extract & vanilla extract. Whisk until throughly combined, it may take a minute to get the cinnamon to fully mix with the rest of the liquid, but keep whisking until it is incorporated & not just on the top.

After pour the liquid all over the top of the casserole. Then push down the top layer so the bread & tops are submerged in the liquid. In a small bowl add the 1/2 tsp cinnamon & 1/2 tsp coconut sugar-- whisk together. After sprinkle the cinnamon & sugar mixture on top of the casserole, & place in oven at 350 degrees for 50-55 minutes. You may want to cover it around 45 minutes with aluminum foil, however, I feel like leaving it uncovered allows the top to get nice & golden brown with the sugar/cinnamon.

You will know it is done when you take it out & it pasts tooth pick test, as well as not jiggling anymore. Then let sit for 5 minute & the slice! Drizzle with more fresh fruit, maple syrup-- you name it! Enjoy!