Preheat the oven to 350 degrees F.

In a small saucepan over medium high heat, combine the half and half and vanilla and let it come to a boil. Once boiling, take the mixture off of the heat and set aside to cool.

In a separate bowl, whisk together the eggs, maple syrup, and brown sugar. Set aside until you have finished prepping the bread.

Cut bread into 1 inch cubes and scatter into an 8x8 pan. Add in raspberries and cream cheese, evenly distributing.

Combine the cooled half and half mixture with the egg and sugar mixture, whisking to combine. Pour over the bread in the pan.

Press bread down to ensure all is saturated. Prepare a water bath by placing the 8x8 pan into a larger pan. Pour hot water into the larger pan until it reaches about an inch on all sides.

Bake in the water bath for 35 minutes or until center is no longer jiggly. Remove from oven and water bath, let stand 30 minutes before serving.

Top with confectioner’s sugar before serving if desired.