Raspberry Cream Cheese Baked French Toast

14 slices whole-grain bread (see note)
1 to 1 1/2 (16-ounce) bags frozen raspberries (or use fresh)
1 package (8 ounces) cream cheese (do not use fat-free) 1 dozen fresh eggs
3 cups milk
1 to 2 teaspoons ground cinnamon
2 teaspoons vanilla extract
Topping (optional) (see recipe)

Preheat oven to 350 degrees. Grease a 13-by-9-inch glass baking dish.

Remove crusts from bread slices and cut slices into cubes. Place half the cubes over bottom of prepared pan. Evenly spread enough berries on top to cover bread. Place cubes of cream cheese evenly atop the raspberries. Place remaining bread cubes atop the rest. Press mixture down very gently with your hands.
In bowl, mix eggs, milk, cinnamon and vanilla together. Pour over the raspberry, cream cheese, bread combination in pan. Refrigerate overnight.

Next morning, if desired, prepare topping. Carefully distribute over bread mixture. Bake covered, in preheated oven 11/4 hours, removing cover for the last 15 minutes. Serve with pure maple syrup. Makes 12 to 15 servings.

RASPBERRYSYRUP

Printed from COOKS.COM

10 oz. pkg. frozen raspberries in light syrup, thawed
2 tbsp. cornstarch
3 tbsp. water

In processor, puree raspberries, strain into sauce pan. In a small cup, mix cornstarch with water until blended. Stir into raspberry mixture. Bring to boil, simmer 1 minute. Cool, refrigerate until serving.