For the raspberry syrup, combine raspberries, brown sugar, melted butter and cinnamon in a saucepan. Bring to a boil. Reduce heat; simmer for 5-7 minutes, or until syrup reaches desired consistency. Remove from the heat and stir in vanilla; set aside.
In a small bowl, whisk together cream cheese and sour cream and set aside.
In a shallow bowl, combine the eggs, half and half, cinnamon and vanilla extract. Dip bread slices into egg mixture. Cook on a hot griddle until golden brown or 3-4 minutes on each side.
To build, spread the cream cheese and sour cream mixture on one slice of french toast, then spread raspberry preserves, and stack a second slice of bread on top. Continue until you have the desired amount of french toast. Top with fresh raspberries, raspberry syrup, and powdered sugar. Enjoy!
