Prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
Beat the cream cheese and almond paste until smooth, about 2-3 minutes.
Add 4 eggs and mix until incorporated. Scrape the bowl and add the 4 remaining eggs. Mix well again.
Add sugar and vanilla.
Gradually add the milk and cream and mix until thoroughly combined, scraping down the sides and bottom of the bowl as needed.
Place half of the bread cubes into the prepared baking dish. Add half of the strawberries, blueberries, and raspberries.
Repeat with remaining bread cubes, strawberries, blueberries, and raspberries.
Mix the batter again and gently pour over the entire baking dish. I find that using a ladle is the easiest way to do it.
Cover with plastic wrap and refrigerate overnight for at least 8 hours.
When ready to bake, preheat oven to 350° F. Remove the plastic wrap and sprinkle with the sliced almonds and raw sugar.
Bake for 45-55 minutes. 45 minutes will give you a softer, slightly unfinished middle whereas 55 minutes will be firmer. I usually bake ours for about 51 minutes.
Serve plain, with pure maple syrup or with this delicious Waffle Sauce from Barefeet in the Kitchen.