Created by racrgal on October 14, 2011
Step 1: The night before: Grease two, 8 ounce ramekins and line with half the bread cubes.
Step 2: Cover bread with raspberries and cream cheese, top with remaining bread cubes.
Step 3: Beat together eggs, milk and the 1 tablespoon maple syrup. Pour half over bread in each ramekin. Press bread down to soak up the egg mixture.
Step 4: Cover with plastic wrap and refrigerate overnight.
Step 5: In the morning, remove plastic wrap and bake at 350 degrees for 25-30 minutes. If you like moist bread bake shorter, longer if you prefer a dryer dish.
Step 6: While ramekins are baking, mix together the 2 tablespoons raspberry preserves and remaining maple syrup. Heat over low heat until preserves are melted.
Step 7: Remove ramekins from oven, garnish with a sprig of mint and serve with the warm raspberry syrup.