Cinnamon French Toast Bread Pudding

1 (1 lb) cinnamon-swirl bread (for approx 16 cups cubed)
6 large eggs
1 1/2 cups half-and-half
1 1/2 cups reduced-fat milk
1 teaspoon vanilla
5 tablespoons butter or margarine
3/4 cup chopped walnuts or pecans (3 oz)
maple syrup, for serving

Spray a 9x13" baking dish or glass pan that is safe to go into a hot oven when its cold (such as Pyrex or Corningware).

Cut bread into bite-sized cubes; place 1 1/2 c of cubes into quart sized ziploc bag and remaining cubes into baking dish. Set aside.

Whisk eggs well in a 2qt bowl; whisk in half-and-half, milk, and vanilla and pour over bread cubes in casserole dish.

Press the bread cubes down into the egg mixture to make sure they are all moistened.

Cover and refrigerate for at least 8 hours up to 24 hours.
When ready to bake, preheat oven to 375*.

Place butter in a microwave-safe dish; cover with a paper towel and nuke for 30-45 seconds until almost melted. Remove and stir until completely melted.

Add nuts to bag of reserved bread cubes, then pour melted butter into bag. Seal and shake until the bread and nuts are coated w/ butter.

Uncover the casserole dish and press the bread cubes down w/ the back of a spoon to remoisten.
Scatter the bread cubes/nut mixture over the top, using a spoon to evenly distribute.

Bake, uncovered, for 45-50 minutes until lightly browned on top and puffed. (Baking time will vary depending on how cold the dish is.).
Let casserole sit for 5-10 minutes before serving. The casserole will settle and deflate a bit as it stands.

To serve:
Cut into squares, place on individual plates, and pass maple syrup to drizzle on top.
Serve with sliced strawberries or other berries or a mixture of berries, if desired.