Make ahead Raspberry Baked French Toast made with fresh berries cream cheese, pure maple syrup, eggs, and vanilla will impress anyone at your breakfast table.
Grease four 8 ounce or six 6 ounce ramekins with butter. Place in baking dish.
Place half the bread in the ramekins.
Add a layer of raspberries and cream cheese, dividing evenly between each dish.
Cover with remaining bread.
In separate bowl, whisk eggs, milk, vanilla and maple syrup until well combined. Pour over each ramekin, dividing the liquid mixture evenly between each dish. If any of the liquid mixture spills over, remove the ramekins from the baking dish and carefully pour anything that spilled into the ramekins.
Cover tightly with plastic wrap* and refrigerate over night.
The morning of:
Preheat oven to 325 degrees F.
Bake for 45 minutes or until golden brown.
Top with additional maple syrup or dust with powdered sugar.
Notes
* I prefer to weight my ramekins down by placing a plate over the plastic wrap. This smashes the bread down into the ramekin to ensure every piece gets saturated with the liquid. They puff back up when you cook them and just makes the final product more tasty.