Okay so I totally stole this from Julie, but I couldn't resist... it's *SO* good. I tweaked Julie's recipe a smidge, but nothing major. Here is Julie's version. And here is mine...
For the bread I used a french baguette, sliced into thin slices (1/2"? less maybe?). I sealed the slices in a ziploc bag while I prepared the rest of the stuff so they wouldn't get hard or dry-out. Mix raspberries and sugar and let sit so a syrup forms (I used the frozen ones from Trader Joe's, so they had to be defrosted). For the filling mix cream cheese and lemon curd (Trader Joe's) to your liking... I used about 6 oz cream cheese and 4-5 oz lemon curd and just mixed in a bowl with a spoon until incorporated.
Soak one side of the bread slice in egg mixture, put on greased griddle on very low heat. Add a big spoonful/dollup/smothering of the lemon cream. Top with another slice of bread, also soaked in the egg mixture, with the soaked-side up. Don't smash down, let the bread just rest on top! <note: after you have all of the slices cooking, add a little cinnamon to the egg mixture and make "real" french toast for whoever may not enjoy the fancy-shmancy stuff, ie: my kids>
Flip carefully when ready. Plate with 3 "sandwiches" together, topped with berries and a dollup of whip cream.
(adapted ever-so-slightly from Julie's kitchen)