Baked Cinnamon Crème Brûlée French Toast with Raspberry Preserves

1. Grease a 9x13 inch-baking dish with butter. 2. In a small bowl, mix together the maple, brown sugar, and butter. Spread the mixture in the bottom of the prepared baking dish.3. In a large bowl, whisk together the eggs, milk, Grand Marnier, vanilla, cinnamon, nutmeg and salt. Submerge each piece of bread into the egg mixture, allowing the bread to sit at least a minute and soak up the eggs. Arrange the bread in the prepared baking dish. Pour the remaining egg mixture over the bread slices.4. Cover and place in the fridge for 1 hour or overnight. When ready to bake, preheat the oven to 375 degrees F. Sprinkle the sugar evenly over the french toast. Transfer to the oven and bake for 45-50 minutes or until the French toast is golden and crisp. If the tops of the bread begin to brown too quickly, loosely cover the French toast with foil.5. Meanwhile, in a medium saucepan, combine the raspberry preserves and 1/2 cup water. Bring to a boil and reduce heat, simmer 5 minutes until warm.6. Serve the french toast warm, topped with whipped cream, if desired, and preserves. Enjoy!