Grease a 9×13 inch baking dish. Before baking, preheat oven to 350° F.
In a small bowl, mix together the cream cheese, 1/2 cup raspberries, and 1 tbsp maple syrup until combined. Spread the cream cheese mixture over all of the slices of bread. Cut the slices of bread into cubes and place into baking dish.
In a medium bowl, whisk together the eggs, milk, remaining maple syrup and the almond extract. Pour everything over the bread. Cook OR cover and then refrigerate for 8 hours or overnight.
Before baking, sprinkle with toasted almonds and remaining raspberries. Bake, uncovered, for 40-45 minutes, or until golden brown. Let cool for 5-10 minutes and serve with a sprinkle of powdered sugar, maple syrup, brown rice syrup or a dollop of whipped coconut milk.