With mixer on medium speed, beat cream cheese with vanilla until smooth. Stir in raspberry puree
In a large shallow dish, whisk milk, eggs, and cinnamon.
Spread cheese mixture on one side of the bread. Divide raspberries among 4 slices; top with remaining slices, pressing to make 4 sandwiches.
Heat a 12" nonstick skillet on medium; spray with cooking spray. Dip sandwiches into egg mixture, turning to soak both sides. Place two sandwiches in skillet; cook 2 to 3 minutes per side or until golden brown.
Transfer to a plate; keep warm in oven at 200 degree F while cooking remaining sandwiches. Dust with confectioners' sugar; serve with maple syrup and more raspberries.
4 slices Heritage Ovens white thick crown
1/4 tsp cinnamon, ground
6 oz Nature's Best Dairy® Cream Cheese, softened
2 West Creek® Egg(s), Large
1/2 cup Nature's Best Dairy® Milk
1/2 cup West Creek raspberries, plus more for serving
sugar, confectioner's, for garnish
1 tsp vanilla
3 tbsp White toque raspberry purée
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler