8 slices white bread
4 oz. cream cheese
1 pt. fresh raspberries or 6 oz. frozen raspberries
3 tbsp. sugar
4 eggs
3/4 c. sugar
1 tbsp. cinnamon
1/2 c. milk
2 tsp. maple extract
1/2 c. flour
3 c. vegetable oil for frying

Cut crust off bread. Beat cream cheese with mixer, add raspberries and sugar. Spread 4 slices of bread with cream cheese mixture and then top with another slice of bread, making a sandwich. In a medium size mixing bowl combine eggs, sugar, cinnamon, milk, maple and flour. Beat until smooth. Cut sandwiches in four diagonally, making triangles. Heat oil in a large skillet over moderate heat. Dip each triangle in batter and then fry in hot oil until golden brown. Garnish with powdered sugar and fresh raspberries. Serve with maple syrup or whipped cream.