Preheat the oven to 350 degrees. Spray a 9×13 pan with non-stick cooking spray.

Cut the French baguettes into 1 inch slices, but do not cut all the way through the bread. Place the baguettes in the baking dish.

In a medium bowl, mix the Hiland Cream Cheese, powdered sugar, and vanilla until smooth. Add all the berries and fold them into the cream cheese mixture.

Use a spoon or spatula to spread the cream cheese/berry mixture in between the slices of the french bread. Be generous with the mixture in between the slices.

In another mixing bowl, add the eggs, Hiland Milk, heavy cream, 3 teaspoons cinnamon and ½ cup brown sugar. Whisk until all combined.

Pour the egg mixture evenly over the bread and into the baking dish. Allow to sit for 30 minutes to allow the bread to soak up the egg mixture.

In a small bowl, mix the remaining ½ cup brown sugar and 1 teaspoon cinnamon together and sprinkle all over the top of the bread and egg mixture.

Cover the baking dish with foil and place in the oven to bake for 15 minutes.

After 15 minutes, remove the foil and continue to bake for 30 minutes.

While baking, make the cream cheese drizzle. In a small bowl, whisk together Hiland cream cheese, powdered sugar, vanilla, and Hiland heavy cream.

Remove the French Toast from the oven and let rest for another 10 minutes to set completely.

Drizzle the cream cheese drizzle over the top and then serve! Add maple syrup, whipped cream, and more berries if you like.