The day before you plan to serve this recipe, cut the bread into 1/2″ cubes. Spread the cubes in a single layer on a rimmed baking sheet and set it on the counter for an hour to stale; toss the cubes and let dry for another hour.

When the bread cubes are dry to the touch on the surface, stir together the melted butter or margarine, brown sugar, syrup or honey, and 1/4 teaspoon salt.

Spread about half the bread cubes in a greased 2 1/2 quart casserole. Drop the brown sugar mixture by teaspoons over the bread cubes, covering them completely. Sprinkle with the cream cheese (optional), then chopped pecans or walnuts, and spread the rest of the bread cubes in an even layer over top. 

In a medium bowl, whisk together the eggs, milk, granulated sugar, cinnamon, nutmeg, vanilla, and remaining 1/4 teaspoon salt. Pour the egg mixture evenly over the bread cubes and place a piece of plastic wrap over the entire casserole. Use your hands to press down on the strata and ensure that the egg/milk mixture is absorbed into all the bread cubes. Weight the strata down with a bag (or two) of rice, beans, or pasta to ensure the bread cubes stay submerged in the bread/milk mixture. Refrigerate the weighted casserole dish overnight.

The next morning, take the casserole out of the refrigerator, remove the weights and plastic wrap, and set it on a counter to come to room temperature for about 30 minutes. Preheat the oven to 400°F. Bake for 45 to 55 min. or until golden brown and set in the middle. Let cool at least 5 minutes before serving. Serve with additional butter and maple or pancake syrup if desired.