Cut the bread and cream cheese into 1/2 inch cubes.
Lightly grease 4, 8-ounce ramekins. Divide the bread cubes into 4 equals parts. Place some of the bread into each of the ramekins. Add raspberries and cream cheese. Top with remaining bread.
In a small bowl, whisk the eggs, milk, and syrup together. Pour over the bread. Cover and refrigerate for at least 1 hour.
Preheat the air fryer to 325°F/160°C for 3-5 minutes. Place ramekins in the air fryer basket. Cook for 12-15 minutes at 325°F/160°C, until golden brown and puffed.
Raspberry Lemon Syrup
Meanwhile, in a saucepan, combine cornstarch and water until smooth.
Add 3 cups of the raspberries, lemon juice, syrup and lemon zest. Bring to a boil; reduce heat. Cook and stir until thickened, about 2 minutes. Strain and discard seeds; cool slightly.
Gently stir remaining 1 cup berries into syrup.
If desired, sprinkle French toast cups with cinnamon; serve with syrup.