Toast:

12 slices raisin whole grain or plain soft whole grain bread
2 (16 oz.) bags frozen raspberries or cherries to cover first layer of bread
1 (8 oz.) pkg. cream cheese
1/2 c. milk
1 c. low fat plain yogurt
8 to 10 eggs
1 to 2 tsp. cinnamon
2 tsp. vanilla

In a 9 x 13 inch greased dish or pan, place half of slices of bread to cover bottom. (Or cube bread to cover bottom.) Add berries to cover bread. Spread all of the cream cheese on what will be the top layer of bread (or dab onto bread cubes). If bread is whole, spread bread with cream cheese and place, cream side down, onto berries. If bread is cubed, spread the bread on top of cream cheese layer. Mix all liquid ingredients and pour over bread mixture so it covers top. Cover and refrigerate overnight. Next morning preheat oven to 350°F. Mix topping ingredients and spread over top of layered French toast.

Bake 40 to 60 minutes (cover during first half of baking). Top will be slightly browned and kind of crusty when done. Cut into squares, place on large plate and serve topped with maple syrup and or yogurt.

Makes 8 servings.

Topping:

1/4 c. soft butter
1/2 c. brown sugar
2 tbsp. pure maple syrup

Mix.