Preheat your oven to 350. Cut your bread into 1 inch cubes. Set aside. Grease a casserole dish, 9×13 would be plenty big. In a bowl mix together your eggs, maple syrup, whipping cream, vanilla and salt.
In a separate bowl with electric mixer, combine the cream cheese, powdered sugar, whipping cream, vanilla and salt.
In your casserole dish, assemble the first layer. Add the bread cubes, then pour over HALF the egg mixture. Then with a spatula, add your sweetened cream cheese layer, spreading evenly. Top with 1/2 c of raspberries. Then add the remaining bread cubes, the rest of the egg mixture, then gently press down to make sure it’s all soaking in. Add your remaining raspberries and cover with foil or plastic wrap overnight – into the fridge.
The next morning, preheat your oven to 350. Uncover the dish, drizzle melted butter, then bake 50-60 minutes. Check it at about 45 to see where you are, you want to be puffy and golden. If it looks like it’s browning too quickly you can cover with foil for the final few minutes, but all oven temps vary. Take out of the oven, let cool until you can cut, ENJOY!