In a stand mixer fitted with the paddle attachment, add the cream cheese, lemon juice, confectioners' sugar and vanilla extract. Beat on medium speed until mixture is well blended and soft, about 1 to 2 minutes.

In a medium bowl, whisk together eggs, milk, vanilla extract and cinnamon. Pour into a small square glass or metal baking dish.

Cut a wide pocket into each slice of bread without cutting all the way through. Spread a small amount of the cream cheese mixture inside each bread pocket. Spread a small amount of the raspberry amaretto preserves over the cream cheese. Press to close bread pocket. Repeat with remaining slices of bread.

In a large nonstick pan over medium heat, add two tablespoons of butter. Once melted, dip each stuffed french toast into the egg mixture, lightly coating each side and shaking off the excess. Place the bread onto the heated pan and cook until golden brown, about 2 to 3 minutes. Flip and continue cooking the other side, about 2 to 3 minutes. Repeat until all remaining slices are cooked.

Serve immediately with maple syrup, confectioners sugar and fresh raspberries, as desired.