Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

Cut each bread slice from top crust to bottom, cutting almost but not completely through, to create a pocket.

In small bowl, stir together cream cheese, 2 tablespoons sugar, 2 tablespoons marmalade and the cranberries.

Open bread slices enough to spread 1 heaping tablespoon cheese mixture evenly on one cut surface of each slice; press bread slices together.

Place snugly in one layer in baking dish.

In medium bowl, beat eggs, milk, ¼ cup sugar and the salt with whisk until well blended.

Pour over bread; turn slices carefully to coat.

Cover; refrigerate 8 hours or overnight.

Heat oven to 425°F.

Uncover baking dish.

Drizzle melted butter over French toast.

Bake 20 to 25 minutes or until golden brown.

Meanwhile, drain juice from raspberries into 1-cup glass measuring cup; add enough water to measure ¾ cup.

In 1-quart saucepan, stir together juice mixture, cornstarch, 2 tablespoons sugar and 2 tablespoons marmalade.

Heat to boiling, stirring occasionally; remove from heat.

Cool 15 minutes.

Stir in raspberries.

Serve sauce with French toast.