Overnight Peach-Raspberry French Toast

Coat a 2-quart rectangular baking dish with cooking spray; set aside. Stir together cream cheese and the chopped peach in a small bowl. Spread the mixture evenly on four of the bread slices. Top with the remaining bread slices to make sandwiches. Arrange the four sandwiches in the prepared baking dish.

Stir together egg, milk, 2 teaspoons of sugar, the vanilla, and cinnamon in a medium bowl. Slowly pour the egg mixture over the bread slices in the baking dish. Use the back of a wide spatula to press the bread into the egg mixture to coat. Cover with foil and chill overnight.

Preheat oven to 375 degrees F. Bake for 25 minutes. Remove the foil and bake for 10 to 15 minutes more or until the sandwiches puff up and the liquid has been absorbed. Remove from the oven and place on a wire cooling rack. Let stand 15 minutes.

Meanwhile, for raspberry sauce, process thawed, undrained berries in a food processor or blender until smooth. Press the berries through a fine-mesh sieve; discard seeds. Stir together the remaining 3 tablespoons sugar and the cornstarch in a medium saucepan. Add the raspberry puree. Cook and stir over medium heat until thick and bubbly. Cook and stir for 1 minute more. Transfer to a bowl. Serve warm or cover and chill until ready to use.

Drizzle each serving withthe raspberry sauce and top with the peach slices. If desired, sprinkle with powdered sugar.