Preheat oven to 350°. Spray a 8 or 9 inch baking dish with cooking spray. Toss bread with the chopped strawberries, and place into the prepared pan.
In a large bowl, whisk together the yogurt, milk, eggs, 1 tsp cinnamon, nutmeg, and ½ cup sugar.
Pour over the bread mixture and lightly press down with a spatula until the bread has absorbed the milk mixture.
In a small bowl, stir together 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top the bread pudding. Bake 30-40 minutes until puffed and golden brown.
While the bread pudding is baking, make the cream sauce. In a heavy saucepan over medium-low heat, stir together the butter, heavy cream, and sugar; bring to a boil.
Reduce heat to low, simmer until the sauce thickens, for about 5 minutes. Pour over bread pudding to serve. Top with strawberry or vanilla ice cream.
* If you can leave bread cubes out for a few hours so they get nice and dry. If not, just place them on a baking sheet and bake them at 350 for 10-15 minutes or until they’re dry but not toasted.
* You can make this the night before and pop it in the oven for breakfast – it actually gets better if it sits overnight!