Combine strawberries and sugar in a bowl. Cover and refrigerate for 30 minutes or overnight.

Preheat oven to 250 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper.

In a medium bowl, whisk eggs, milk, vanilla, maple syrup, cinnamon and salt until blended.

Heat olive oil in a frying pan over medium heat. Dip challah slices in the egg mixture and fry until golden brown, about one to two minutes per side. Transfer to prepared sheet pan to keep warm in the oven. When ready to serve, top with macerated berries, maple syrup and powdered sugar.