Spray a 9-by-13-inch glass baking dish with non-stick spray. Spread about 1 tablespoon cream cheese on half of the bread slices. Top each with remaining slices to form 2 sandwiches per serving. Place sandwiches in baking dish, covering bottom. Beat eggs in a medium bowl. Add milk, 1/4 cup sugar, salt and cinnamon. Beat well. Pour over bread in baking dish. Let stand at room temperature for 5 minutes. Turn bread slices over. Cover and refrigerate 8 hours or overnight. Chop 1 cup of the strawberries; refrigerate remaining berries. In glass or plastic bowl, combine chopped strawberries, 1/2 cup sugar and amaretto. Cover and refrigerate 8 hours or overnight. To serve, heat oven to 400ºF. Uncover baking dish. Drizzle bread slices with melted butter. Bake for 25-30 minutes or until golden brown. Meanwhile, slice remaining strawberries and add to chilled strawberry mixture. Serve French toast with strawberry topping.