Spray a 7 x 11 pan with baking spray (or 9 x 9 if you don’t have the 7 x 11).

Add half the bread cubes to the pan. Place the cream cheese pieces on top of the bread in the pan and then sprinkle with the raspberries. Top with the remaining bread. Set aside.

In a medium bowl beat the eggs. Add in the milk, vanilla, brown sugar, and cinnamon and mix well.

Pour the mixture over top of the casserole, making sure to get it all over the casserole.

Cover with foil and refrigerate overnight.

Thirty minutes before baking remove the casserole from the refrigerator and preheat the oven to 350 degrees.

Bake the casserole, covered, for 30 minutes. Remove the foil and continue cooking for 15-20 minutes.

Meanwhile, place the sugar, water, cornstarch, and raspberries in a medium saucepan over medium high heat. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Remove from heat and cool.

Pour half of the syrup over top of the casserole and serve the remaining syrup on the side.