In a large bowl crack two farm fresh eggs, add cinnamon, nutmeg, cloves, add granulated sugar, brown sugar and pinch of sea salt. Whisk together until well combined.

Add whole milk, heavy cream and vanilla extract.

Place slices of bread in a large high-walled pan and pour batter over bread. Allow bread to soak in French toast batter for ten minutes, then turn bread over and repeat for ten more minutes.

In a skillet over med-high heat melt three Tbsp of butter. When butter in melted add French toast and brown on both sides.

In the bowl of stand-mixer fitted with the whisk attachment add cream cheese.

On low-speed add raspberries, granulated sugar and whisk until smooth, adding heavy cream a little at a time.

Increase speed to med-high and whip mixture until light and fluffy.

Spoon Raspberry Cream Cheese into a bowl.

Serve.