Preheat the oven to 350 degrees F.

In a small saucepan over medium high heat, combine the half and half and vanilla and let it come to a boil. Once boiling, take the mixture off the heat and set aside to cool.

In a separate bowl, whisk together the eggs, maple syrup, and brown sugar. Set aside until you have finished prepping the bread.

Cut bread into 1 inch cubes and scatter into an 8x8 pan. Add raspberries and cream cheese, distributing evenly.

Take the cooled half and half mixture and add it to the egg and sugar mixture, whisking to combine. Pour over the bread in the pan.

Gently press bread down with a large spoon or hand to ensure all bread is saturated.

Create a water bath by placing the 8x8 pan into a larger pan. Fill with hot water until it reaches about an inch on all sides.

Bake in the water bath for 35 minutes or until the center is no longer jiggly.

Carefully remove from oven and water bath. Let stand 30 minutes before serving. Top with confectioner's sugar if desired.