Double-Berry French Toast Casserole

• 2 (6-ounce) containers raspberries
• 1 (16-ounce) container strawberries
• 5 tablespoons sugar, divided
• 2 tablespoons Chambord (black raspberry liqueur, optional)
• 10 ounce cream cheese, softened
• 12 ounces French bread, cut diagonally into 16 slices
• 1 1/2 cups whole milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 5 large eggs, lightly beaten
• 2 tablespoons turbinado (raw) sugar
• Warm maple syrup
• Garnishes: sweetened whipped cream, fresh strawberries and raspberries

1. Combine raspberries, strawberries, 2 tablespoons sugar, and Chambord, if desired, in a medium bowl; toss gently to coat. Let stand 30 minutes. Strain berry liquid into a medium bowl, reserving berries. Add cream cheese to liquid, stirring to combine. Spread cream mixture evenly over 1 side of 16 bread slices. Place 8 bread slices, cream cheese side up, in a 9- x 13-inch baking dish. Sprinkle with reserved strawberries and raspberries. Top with remaining 8 bread slices, cream cheese side down. Whisk together milk, cinnamon, vanilla, salt, eggs, and remaining 3 tablespoons sugar in a medium bowl; pour milk mixture evenly over bread slices, and sprinkle with turbinado sugar. Cover with foil, and refrigerate 8 hours or overnight. Preheat oven to 350u0b0. Bake, uncovered, 50 minutes or until top is lightly browned and set. Serve with maple syrup; garnish, if desired.

containers raspberries, container strawberries, sugar, black raspberry liqueur, cream cheese, bread, milk, ground cinnamon, vanilla, salt, eggs, turbinado, maple syrup, cream

Taken from www.myrecipes.com/recipe/double-berry-french-toast-casserole (may not work)