On a cutting board, dice the bagels, croissants and sliced bread into large one inch cubes. In a large bowl, combine the light cream, eggs, cranberries, vanilla and sugar. Spray on ovenproof casserole dish with non-stick vegetable spray.
Place the diced breakfast breads into the casserole dish, pour the cream and egg mixture over the bread, press down the mixture so all of the bread is covered in cream and wrap tightly, refrigerate overnight.
The next day, preheat the oven to 325F. Bake the casserole for 35-40 minutes. Serve with Jimmy Dean breakfast sausage and pure Maple syrup. Garnish the casserole with sliced strawberries and fresh mint.