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Ingredients One per line	12 slices day old bread cut into 1 inch cubes 12 ounces brick cream cheese cut into 1/2 inch cubes 1 1/2 cups fresh raspberries. Note: Can be made with Blueberries 12 eggs 2 cups milk 1 teaspoon vanilla 1/3 cup maple syrup for Syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup raspberries 1 Tablespoon butter
Directions One per line	Lightly grease a 9 x 13 baking dish Arrange half of the bread cubes in the dish Place the cream cheese cubes on the bread Arrange the raspberries evenly over the bread and cream cheese Top with remaining bread cubes In a large bowl mix the eggs, milk, vanilla and syrup Carefully pour over the the bread mixture and cover with foil Either refrigerate overnight or cook immediately. (If refrigerated overnight, take out of fridge 30 minutes before cooking.) Preheat oven to 350 degrees Bake covered for 30 minutes. Uncover and bake for 25-30 minutes until center is firm and surface is lightly browned. While FrenchToast is cooking, mix sugar, cornstarch and water in a medium saucepan. Bring to a boil stirring constantly and boil 3-4 minutes. Add the remaining cup of raspberries and reduce heat. Simmer 10 minutes. Stir in the butter. Carefully pour over the baked French Toast
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