To make the crostini:

1. Preheat the oven to 300 degrees and line 2 baking sheets with foil. Set a cooling rack over one of the foil lined sheets.
2. Combine the milk, eggs, vanilla extract, 2 TB brown sugar, salt and 1/2 tsp cinnamon in a wide, shallow bowl and whisk to combine well. Make sure there are no leftover egg whites that haven’t been mixed in.
3. Place a skillet over medium heat and allow to warm up while you dunk the bread slices.
4. Coat each baguette slice in the egg/milk mixture and set on the cooling rack baking sheet you prepared earlier. Repeat until all of the slices have been dunked and coated.
5. By now the pan should be hot enough. Add the 2 TB of butter and allow to melt and sizzle. Working in batches, add the dunked slices to the skillet and fry for 2-3 minutes on each side. Begin checking for a medium brown crust on the slices after about a minute and a half. Repeat for the remaining baguette slices and transfer them to the second foil lined baking sheet after they’re finished frying.
6. After all of the slices have been fried, remove the skillet from the heat and transfer the sheet pan of finished crostini to the preheated oven. This will keep them warm while you prepare the cinnamon sugar and ricotta.

To finish and serve the crostini:

1. In a large mixing bowl, whisk the brown sugar, granulated sugar and cinnamon together until combined and set aside. Use a large bowl to accommodate all of the crostini as well as the sugar mixture.
2. In a separate bowl, combine the ricotta and heavy whipping cream. Use a handheld mixer to beat on high speed for 2 minutes until the mixture is light and fluffy. Set aside.
3. Remove the tray of crostini from the oven and immediately toss the slices in the cinnamon sugar mixture. Return the slices to the baking sheet and allow to cool for 5 minutes.
4. Spread about 1/2 tablespoon of whipped ricotta onto each crostini and top with a teaspoon of raspberry jam. If desired, garnish with a fresh raspberry and a few mint leaves.
5. Drizzle with maple syrup and serve immediately. These crostini do not keep well after the day they are made.