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1 (8 ounce) package cream cheese, softened 12 (3/4 inch thick) slices day-old bread 1 cup raspberries (this can be fresh, frozen ­ thawed & drained, even preserves will work in a pinch!) 3 eggs, beaten 3/4 cup half and half, light cream or milk 3 tablespoons sugar 1/2 teaspoon vanilla dash salt

Spread cream cheese evenly over one side of each slice of bread. Top half of slices of bread with raspberries. Top with remaining bread slices, cream cheese side down, to make “sandwiches.” Combine beaten eggs, half and half, sugar, vanilla, and salt in a shallow bowl. Dip each sandwich in egg mixture, turning carefully to coat both sides. Place sandwiches in greased 15x10x1 inch baking pan. Pour remaining mixture over sandwiches and bake in 425-degree oven for 15 minutes. Turn once after 10 minutes. Serve warm with maple syrup, if desired. Makes 6 servings.

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