Spread 6 bread slices with cream cheese spread; cover with remaining bread slices. Lightly press edges together to seal. Whisk eggs, milk and extract in 13x9-inch dish until blended. Dip both sides of sandwiches in egg mixture, then arrange in same dish, stacking as necessary to fit. Refrigerate 30 min.
Place sandwiches in single layer on baking sheet sprayed with cooking spray, letting excess egg mixture drip back into dish before placing sandwiches on baking sheet. Discard leftover egg mixture.
Bake 18 to 20 min. or until sandwiches are puffed and golden brown, turning after 10 min. Serve topped with syrup and nuts.
Sprinkle with fresh raspberries just before serving.
The French toast can instead be baked right away - just dip in egg mixture, then bake as directed without refrigerating first.
Prepare using Hawaiian bread. Dip in egg mixture and bake immediately.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.