Make the casserole: Slice bread into thick slices and brush both sides of bread with dijon mustard.  Lay half the bread slices on bottom of non stick baking dish.  Top each slice of bread with some ham, turkey and Swiss cheese.  Add remaining bread on top.  You’re basically making sandwiches in the baking dish.  In bowl, whisk together the eggs, half & half, milk, sugar and vanilla.  Pour over bread.  Cover with foil and refrigerate overnight.

Make the Raspberry Sauce: Combine sugar, water, lemon juice, maple syrup and cornstarch in sauce pan.  Add raspberries, cook over medium heat until raspberries break down and sauce thickens. Remove from heat and let cool.

Cook the casserole:  Preheat oven to 350°.  Bake casserole, uncovered,  for about 45-55 minutes. Eggs will get a bit puffed and set up.

To serve:  Sprinkle with powdered sugar and top with some raspberry sauce.  Alternatively, you can sprinkle with powdered sugar and drizzle maple syrup on top.  Or a little of both… it’s all good!