Add the cream cheese, heavy whipping cream, lemon juice and powdered sugar to a medium size bowl. Using an electric mixer, beat on high speed until soft peaks form, about 3-5 minutes. Place in the refrigerator until your french toast is ready.
Place raspberries in a small bowl and add the sugar and lemon juice. Mix together, smashing some of the raspberries to release their juices. Let the raspberries sit while you make the french toast.
In a shallow, medium size bowl, whisk together the milk, eggs, cinnamon, sugar, and vanilla until combined.
Heat a large skillet with butter over medium heat. When the skillet is hot, dunk slices of bread into the egg mixture and place in the skillet, cooking in batches until golden brown, about 3-5 minutes per side.
Serve immediately with whipped lemon cream, sugared raspberries and a drizzle of maple syrup.
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