Combine eggs, granulated sugar, milk, vanilla extract and cinnamon with a wire
whisk. Set aside.
Combine softened cream cheese, sugar, and raspberry puree with hand mixer. Set
Slice each piece of bread almost in half. Using a butter spreader, spread the
raspberry filling in the middle of each slice. Dip each piece of bread into egg
batter and place on a hot griddle. Cook each side until golden brown.
Sprinkle with confectioners' sugar and nutmeg.
* To make the raspberry puree, cook 1 cup of frozen raspberries with 1 cup of
sugar until it is of puree consistency.