Overnight Raspberry French Toast

8 Slices white bread, cut or torn into small pieces

1 package (8 oz) cream cheese cut into small pieces

1 cup fresh or frozen raspberries (no need to thaw if frozen)

1/2 cup sliced almonds, toasted

6 eggs

1/2 cup granulated sugar, divided

1/2 cup milk

1/2 cup half-and-half cream

1 tsp ground cinnamon

maple syrup (optional)

Grease an 8 inch 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.

In the morning, preheat the over to 350F. Bake french toast, covered with foil for 30 minutes. Remove foil and bake for 30 minutes or until puffy and golden brown. Serve with maple syrup if you wish.