Overnight Raspberry and Cream Cheese French Toast

I made this for our Sunday morning brunch - one of my favourites!  I used a 9"x13" dish instead of an 8", and just added a little extra of everything to better fill the pan.   I served it as the main dish with a few sides: oven roasted herb potatoes, scrambled eggs with veggies, and fresh fruit.  We definitely recommend it!
-theresa

8 slices white bread, torn into small pieces
1 package (8 oz/250g ) cream cheese, cut into small pieces
1 cup fresh or frozen raspberries
1/2 cup almonds, toasted
6 eggs
1/2 cup granulated sugar, divided
1/2 cup milk
1/2 cup half-and-half (10%) cream
1 tsp cinnamon
maple or fruit syrup
 
Grease an 8-inch (2 L) square glass baking dish.  Scatter half the bread pieces in dish.  Arrange cream cheese, raspberries and almonds on top.  Finish with the remaining bread pieces.  In a large bowl, whisk together eggs, 1/4 cup of the sugar, milk, cream and cinnamon.  Pour over bread.  Sprinkle the remaining sugar over top.  Cover with foil and refrigerate overnight.
 
Preheat oven to 350˚F (180˚C).  Bake french toast, covered with foil, for 30 minutes.  Remove foil and bake for another 30 minutes or until puffy and golden brown.  Serve with maple syrup.  Serves 6.

Recipe from the Best of Bridge