Chocolate Raspberry Overnight French Toast Casserole

Make the Overnight French Toast Casserole (The Night Before)
1 If you haven't already, slice the ciabatta bread into 1.5” cubes, then place in a 9"x13" nonstick baking dish.
2 Measure out the raspberries, and mix them with the cubed bread in the baking dish.
3 In a glass bowl, combine the softened cream cheese and maple syrup. Using a hand mixer, blend the two together until smooth and incorporated.
4 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.
5 Lastly, add the chopped chocolate, and stir gently until combined.
6 Pour the custard mixture over the bread and raspberry mixture.
7 Cover with plastic wrap, and refrigerate overnight.
Make the Lemon Whipped Cream
1 In a chilled glass bowl, measure out the heavy whipping cream.
2 Using a stand or hand mixer, gently whip the cream until it begins to thicken.
3 Measure in the powdered sugar and the lemon zest, then continue whipping at a higher speed as the mixture begins to thicken.
4 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
1 Remove the French Toast Casserole from the refrigerator. Remove the plastic wrap, and let sit 15-30 minutes at room temperature before baking.
2 Preheat the oven to 350°F.
3 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.
4 Remove from the oven when fully baked, and let sit for 10-15 minutes to cool before slicing and serving.
5 Serve with dollops of Lemon Whipped Cream, and enjoy!