Grease an 11 x 7 tray with cooking spray and layer the cubed bread in its bottom. Combine the strawberries, ricotta and basil in a large bowl and stir them all together well. Pour the mixture into the prepared pan on top of the bread. In another bowl, whisk the eggs, milk and vanilla together until smooth. Pour the custard over the strawberry mixture evenly to surround it. Cover the dish and set it in the refrigerator overnight.

In the morning, pre-heat the oven to 350. Get the casserole out of the refrigerator and uncover it. Bake it for 40 minutes to set the custard and get the bread golden around the edges. While it bakes, prepare the sauce. Combine the strawberries, water and sugar in a saucepan and heat it over medium high heat. Let it bubble and cook for about 10 minutes to become thick and syrupy, stirring occasionally. Add the strawberry balsamic vinegar and let it cook for another 2 minutes. Take the pot off of the heat and set it aside.

Let the casserole cool and set for a couple of minutes when it is done. Then cut it into the desired portions and serve immediately with the sauce on top! Enjoy!