French Toast and Cream Cheese Casserole

0 Before getting started, place the block of cream cheese in the freezer for 10 minutes. (It will be easier to cube if very cold.) Slice into even cubes about 1/2-inch in size. Place in the refrigerator until ready to use. 
1 Preheat oven to 350°F / 177°C.
2 Lightly grease a 9x13 casserole dish (or other 3 quart casserole dish). 
3 Whisk together eggs, milk, cream, sugar, vanilla extract, and almond extract.
4 Place bread cubes in a large mixing bowl. 
5 Pour egg mixture over bread cubes and gently fold / stir until most of the egg mixture is absorbed by the bread. (This may take a few minutes of folding and stirring.)
6 Spread half the bread cubes out in the casserole dish. Top with half the cream cheese cubes and berries. Finish with second half of bread and then remaining cream cheese and berries.
7 Cover casserole dish tightly with foil. Bake until set, 35 minutes (if assembled ahead and very cold, add 15 minutes to this initial bake time). 
8 Remove foil and continue baking, uncovered, until deep golden brown, 10 to 15 minutes more. 
9 Remove from oven and rest for 5 minutes (it will continue to firm up as it rests).
10 Dust with powdered sugar. Slice and serve with maple syrup.