Lemon-Raspberry Ricotta Baked French Toast for a Crowd

When your guest come the night before Thanksgiving and you need something simple to just through in the oven so you can get on with dinner prep. This is the perfect dish so easy you can get the kids to make it . or help the night before your guest will think you went out of your way to make such a beauty Dish. Add some sausage or bacon you can through in the oven on sheet pans bake with french toast.
 10 servings
3  and 1/2cup ricotta cheese
1  cup honey reserve 1/4 cup for garnish
2  1/4teaspoons finely grated lemon peel reserve 1 teaspoon for garnish
40  slices (1/2-inch thick) soft French bread (from 16-oz loaf)
3 cup raspberries
4 egg, slightly beaten
4 and 1/2 cup milk
1 1/2 teaspoon salt
 2 teaspoon vanilla
 1 and 1/2 teaspoon ground cinnamon
Make the night before proceeding with directions let the sandwiches sook 5minuts turn over cover and let rest in the fridge until ready to bake.
Heat oven to 400°F. Line 15x10x1-inch pan with foil; lightly spray with nonstick cooking spray.
In a bowl, mix ricotta cheese,  honey, and lemon peel. Spread about 1 rounded tablespoonful mixture evenly on each slice of bread. Place 3 raspberries on top of cheese mixture on 4 slices bread. Top with remaining slices to make sandwiches, pressing lightly.
In a shallow casserole dish, beat egg, milk, salt, vanilla and cinnamon with whisk pore mixture in the casserole dish. Place sandwiches in egg mixture; soak 5 minutes. Carefully turn each sandwich over; soak 5 minutes longer. Transfer to pan. Bake 13 to 15 minutes or until golden brown.
Top each sandwich with remaining raspberries; drizzle with remaining 2 tablespoons honey, and top with remaining 1/4 teaspoon lemon peel.