Chocolate Raspberry Overnight French Toast Casserole

Make the Overnight French Toast Casserole (The Night Before)
2 If you haven't already, slice the ciabatta bread into 1.5” cubes, then place in a 9"x13" nonstick baking dish.
3 Measure out the raspberries, and mix them with the cubed bread in the baking dish.
4 In a glass bowl, combine the softened cream cheese and maple syrup. Using a hand mixer, blend the two together until smooth and incorporated.
5 Break the eggs into the cream cheese-maple syrup mixture, and pour in the milk and vanilla extract. Add the pinch of salt. Use the hand mixer to gently stir the ingredients together until combined.
6 Lastly, add the chopped chocolate, and stir gently until combined.
7 Pour the custard mixture over the bread and raspberry mixture.
8 Cover with plastic wrap, and refrigerate overnight.
Make the Lemon Whipped Cream
11 In a chilled glass bowl, measure out the heavy whipping cream.
12 Using a stand or hand mixer, gently whip the cream until it begins to thicken.
13 Measure in the powdered sugar and the lemon zest, then continue whipping at a higher speed as the mixture begins to thicken.
14 Once the whipped cream has reached the desired consistency, cover with plastic wrap and refrigerate until time to serve.
Bake and Serve the Overnight French Toast Casserole
17 Remove the French Toast Casserole from the refrigerator. Remove the plastic wrap, and let sit 15-30 minutes at room temperature before baking.
18 Preheat the oven to 350°F.
19 Transfer the French Toast Casserole to the preheated oven. Bake for 45-50 minutes, until the top of the casserole is golden brown and there is no visible liquid.
20 Remove from the oven when fully baked, and let sit for 10-15 minutes to cool before slicing and serving.
21 Serve with dollops of Lemon Whipped Cream, and enjoy!