Grease a 9×13-inch baking dish.

Place cubed French bread evenly in the dish.

In a large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon.

Pour the egg mixture evenly over the bread cubes. Top the casserole with the sliced strawberries and blueberries.

Gently press down on the bread to ensure it absorbs the liquid.

Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, or ideally, overnight.

Preheat your oven to 350°F.

Remove the casserole from the fridge about 30 minutes before baking.

Bake for 35-50 minutes, or until the top is golden brown and the center is set.

Let it cool slightly, then sprinkle with powdered sugar.

Serve warm with a drizzle of maple syrup.