RASPBERRY FRENCH TOAST BAKE - A BRUNCH DELIGHT

INGREDIENTS FOR FRENch TOAST:

1 ½  (24 ounces) loaves Italian bread, cut into 1-inch cubes 12 ounces (1 ½ packages)  cream cheese, cubed 12 – 18 ounces raspberries, washed 1 teaspoon powdered sugar INGREDIENTS FOR EGG MIXTURE: 12 eggs 2 cups milk 1/3 cup maple syrup 1 teaspoon vanilla paste ¼ cup sugar 1 teaspoon cinnamon

DIRECTIONS:

1.	Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with raspberries.  Sprinkle powdered sugar over raspberries.  Put remaining bread over raspberries. In a large bowl, beat together eggs, milk, vanilla paste, sugar, cinnamon and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
..	The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
	Cover pan with aluminum foil and bake in preheated oven for 60 - 90 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.  Serve with powdered sugar and syrup.

Ingredients Egg Mixture Bottom Bread Layer Cream Cheese on Bottom Bread Layer Raspberry Layer with Powdered Sugar Final Bread Layer Egg Mixture Poured over Bread Layer, Ready to Chill Overnight Just Out of the Oven - somewhat crispy on top