Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with about 1 tablespoon of melted butter.

If your bread isn’t day-old, lightly toast the cubes in the oven for about 10-15 minutes until just dry, but not hard.

Arrange about half of the bread cubes evenly in the prepared baking dish. Scatter half of the hulled and quartered strawberries over the first layer of bread. Add the remaining bread cubes on top, followed by the remaining strawberries.

In a large mixing bowl, whisk together the eggs, milk (or milk/cream blend), sugar, vanilla extract, cinnamon, and salt until smooth and sugar is dissolved.

Carefully pour the egg custard mixture evenly over the bread and strawberries. Gently press down on the bread cubes to ensure complete submersion. Let the dish rest for 20-30 minutes at room temperature, or refrigerate for a few hours for deeper flavor penetration.

Brush the remaining melted butter over the top of the bread pudding. Bake for 45-60 minutes, until the custard is set and the top is golden brown and slightly puffed.

Let the bread pudding cool for 15-20 minutes before serving. Serve warm with powdered sugar, whipped cream, or vanilla ice cream.