Directions

1. Butter the bottom and sides of an 8x8-inch or 9x13-inch baking dish (depending on the size of the bread loaf). Pour maple syrup into the baking dish in an even layer. Add half the bread cubes, packing them in tightly.
2. In a small bowl combine mascarpone, lemon peel and ½ cup of the milk; stir until well-combined. Spoon half the mascarpone mixture on the layer of bread. Arrange half the raspberries on top; top with remaining bread cubes.
3. In a medium bowl whisk together eggs, remaining  cup milk, cinnamon, nutmeg and vanilla; pour over bread cubes. Press bread to allow egg mixture to soak into each piece. Top with the remaining mascarpone mixture and raspberries. Cover with foil; refrigerate overnight.
4. Preheat oven to 350°F. Bake, covered, 30 minutes. Remove foil and bake 30 minutes more or until golden brown. Drizzle with additional maple syrup, and serve.