I used Challah for this recipe but Brioche would be excellent as well.  I like the large crunchy crystals of Turbanado sugar, but regular sugar will work too.

The bread can be toasted the night before and stored room temperature in an airtight container.  The strawberries can be mixed with the raspberry sauce, and stored in the fridge over night as well as the cream which can be whisked together and chilled overnight.

Strawberries
1 quart strawberries, stemmed and quartered
1 10-oz. bag frozen raspberries, thawed
1/4 C sugar
1 t vanilla

Sweet Croutons
8 thick slices challah, cut into small cubes
1 cube (4-oz.) butter, melted
1/4 C Turbanado sugar

Cream
1/2 C sour cream or yogurt
1/2 C whipping cream
2 T honey
1/4 t vanilla

Toasted almonds for garnish (optional)

For the Strawberries,
Place the cut berries in a medium bowl.
Combine the thawed raspberries, sugar, and vanilla in a food processor and puree until smooth.
Add the puree to the strawberries, mix well, and set aside until ready to assemble the dessert.

For the Sweet Croutons
Preheat the oven to 375 and line a cookie sheet with tinfoil.
Place the bread cubes in a large bowl.  Add melted butter and Turbanado sugar and toss the cubes of bread with the butter and sugar until well coated.  Arrange the croutons on the cookie sheet in an even layer and place in the oven until golden brown.  Remove and let cool to room temperature.

For the Cream
Combine the sour cream or yogurt, cream, honey, and vanilla in a small bowl and whisk until blended.  Store in the refrigerator until ready to assemble.

To Assemble
Place a handful of sweet croutons in the bottom of a serving bowl.  Top with a generous spoonful of strawberries, being sure to get some of the juices with the strawberries on the bread and top with the cream.  Garnish with optional almonds and serve.