Double-Berry French Toast Casserole

Ingredients

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

Preparation

1. Combine raspberries, strawberries, 2 tablespoons sugar, and Chambord, if desired, in a medium bowl; toss gently to coat. Let stand 30 minutes.2. Strain berry liquid into a medium bowl, reserving berries. Add cream cheese to liquid, stirring to combine.3. 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.4. 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.5. Preheat oven to 350°. Bake, uncovered, 50 minutes or until top is lightly browned and set. Serve with maple syrup; garnish, if desired.