In a microwave-safe bowl, combine the butter, brown sugar, and maple syrup. Microwave for 1-2 minutes until the sugar dissolves fully, stirring well to mix everything together. Alternatively, you can melt these ingredients in a pan over low heat on the stove.

Lightly grease a 9 x 13-inch baking pan with cooking spray to prevent sticking and ensure easy cleanup.

Pour and spread the warm caramel mixture evenly over the bottom of the prepared pan.

Evenly arrange the cubed French bread in a single layer over the caramel, making sure most pieces touch without being stacked.

In a separate bowl or measuring cup, whisk together the eggs, half-and-half, vanilla extract, and salt until completely mixed.

Pour the custard mixture evenly over the bread cubes, ensuring they soak it up well.

Cover the pan tightly and refrigerate for 8 to 10 hours or overnight, allowing the flavors to meld and the bread to absorb the custard.

When ready to bake, take the pan out of the refrigerator and uncover it. Place it in a cold oven, then preheat to 350°F (175°C). Once the oven reaches temperature, bake for 30-35 minutes until golden and bubbly.

For a caramelized finish, after the first 20 minutes, carefully flip the bread cubes using a spatula and bake for an additional 10-15 minutes.

Serve the warm French toast bake topped with sweetened whipped cream and fresh strawberries or raspberries.