1

Place rack in center of oven. Preheat oven to 350°F.

2

Lightly butter one side of all of the bread slices with 4 Tbsp. of the softened butter. Set the bread, buttered- side- up, on a large baking sheet and bake for 15 minutes, or until lightly toasted.

3

Meanwhile, hull and thickly slice the strawberries. Put them in a bowl and sprinkle them with 2 Tbsp. of the sugar. Toss and set aside.

4

When the bread is toasted, reduce oven temp. to 325°F. and set a large roasting pan half-filled with hot water on the middle rack to act as a water bath. Trim the crusts off the bread and cut each slice of bread diagonally in half into triangles.

5

Use the remaining 1 Tbsp. butter to grease a 9x12-inch baking dish at least 1½-inches deep. Line the sides of the baking dish with the pieces of bread, points up. Line the bottom of the dish with more of the bread. Stand the remaining bread, points up, wedged between the bottom slices. (Don't worry if there are some spaces in between the slices or if the pieces standing up lean over a bit.)

6

Scatter the almonds and chocolate chips over the bread and between the slices. Lift the strawberries with a slotted spoon, leaving any juices behind, and scatter them around the baking dish.

7

In a large saucepan, heat the half-and-half and the remaining 1 cup sugar over moderate heat, stirring to dissolve the sugar, until the mixture is hot but not boiling.

8

In a medium bowl, beat the whole eggs and egg yolks to blend. Whisk in vanilla. Remove the hot half-and-half from the heat and immediately whisk in the eggs. Pour the custard through a sieve into the baking dish. Set the dish in the roasting pan in the oven and bake for 35 to 40 minutes, or until the custard is just set. Remove from the water bath and serve warm, at room temperature, or chilled.