1 pint fresh raspberries
3 oz. Chambord raspberry liqueur
1-1/2 cup cream cheese (softened)
1/2 cup sliced almonds
8 slices of white bread
1-1/2 cup of egg wash with a splash of milk and cinnamon
Butter or cooking oil
Warmed pure maple syrup
Powdered sugar to top

Marinade raspberries in liqueur overnight.

Whip softened cream cheese together with raspberry mixture and almonds. Spread this mixture between two pieces of bread. Heat and grease skillet with butter. Dip in egg mixture and cook both sides until golden brown. Place on the plate, cut into quarters and dust with powdered sugar.

Lightly drizzle with maple syrup and serve. (Note: For a sweeter mixture add a little sugar to the raspberry marinade.)