BAKED BERRY CHEESECAKE FRENCH TOAST

Pre-heat oven to 375F (conventional / no fan)
Mixed Berry Compote: Mix the chopped berries, sugar and lemon juice in a non-stick saucepan. Place on low heat and cook and stir for ~8-10 minutes until the berries soften, release juice, and the mixture thickens up slightly. Mash the berries with a spatula and set aside
Cheesecake filling: In a separate bowl, add the cream cheese, sugar and heavy cream. Whisk on medium speed for 2-3 minutes until the mixture becomes creamy and the sugar feels mostly dissolved
French toast: Chop the rolls / bread into ~1.5" cubes. In a large bowl, whisk together the eggs, milk, sugar and vanilla thoroughly until the eggs break down. Add the bread and gently toss to soak (it's ok if some of it starts to break, just be as gentle as you can)
Sugar topping: Mix the brown sugar and cinnamon in a bowl until combined
Assembly:  Brush butter on the bottom of a 9-10" cast iron skillet, and sprinkle over 1 tablespoon of the sugar topping. Add half of the french toast mixture and spread it out, then dollop half of the berry compote and cheesecake filling on top. Repeat with the second layer. If you want, you can save some of the cheesecake filling and berry compote for serving. Sprinkle over the remaining sugar topping
Cover the skillet with aluminum foil, and bake in the pre-heated oven to 25 minutes. Then remove the foil and continue to bake for 20-25 minutes until the French toast develops a golden crust on top
Serve hot with maple syrup and fresh berries (or any reserved cheesecake filling and compote)