Lightly grease a 9 inch round or square baking dish.
In a large bowl, add eggs, milk, cream, 1/4 cup sugar, cinnamon, nutmeg, and vanilla. Whisk until well combined. Fold in the bread and 1 cup of the sliced strawberries. Pour into the greased baking dish, cover, and refrigerate 8 hours to overnight.
Remove casserole from refrigerator and preheat oven to 350 degrees F.
Place remaining 1/2 cup strawberries evenly over top of casserole.
Bake in preheated oven until set and top begins to turn golden, 35-45 minutes. During the last 10 minutes in oven, sprinkle the top with remaining 1 tablespoon sugar.
Let sit 10 minutes before slicing and serving.