Preheat oven to 350° F.
Place bread cubes into greased 9x13x2-inch pan.
Using an electric mixer, beat cream cheese until fluffy.
With mixer still running, add eggs, one at a time.
Scrape down sides of the bowl with a rubber spatula after each addition; mix until fully incorporated.
Slowly mix in milk, then remaining ingredients until blended.
Pour over bread.
Press bread into liquid to ensure it is covered with mixture.
Cover and refrigerate overnight.
Bake uncovered for 30-35 minutes or until a knife inserted in center comes out clean.
Preparation for Fresh Berry Compote Meanwhile, gently mix together ingredients for fruit compote until well combined.
Cut French toast into 6 large rectangles.
Cut each rectangle diagonally in half to form a triangle.
Ladle fruit over each piece, dust with powdered sugar and serve.