In a medium size pan, melt the butter and brown sugar over medium heat.

Stir until butter is melted and sugar is dissolved.

Remove from heat and pour on the bottom of a 9x13-inch baking dish.

Arrange slices of bread in the baking dish, overlapping if necessary.

In a separate bowl, whisk together the eggs, milk, vanilla, cinnamon, nutmeg, and salt. Pour evenly over the bread slices.

Sprinkle slivered almonds and strawberries over the bread slices.

Wrap tightly with plastic wrap and place in the refrigerator for 4-12 hours.

In the morning, take the casserole out of the fridge 10 minute prior to baking.

Preheat the oven to 350 F. Bake french toast for 30-35 min. Loosely cover the top with aluminum foil for the last 10 minutes or so if the toast is drying out.

Remove casserole from oven and allow to cool slightly before serving.