1. In a microwave, heat the raspberry jam with the maple syrup for 1 minute or until very hot.
2. In a large bowl, combine the beaten eggs, whole milk, sugar, salt, and vanilla extract.
3. Dip the white bread into the egg mixture. Fry in the butter, turning once, for 4 minutes or until golden brown.
4. Serve with raspberry maple syrup and garnish with fresh raspberries.
Serves: 4. Per Serving (analysis based on 2 Tbsp butter): 520 calories, 87g carbs, 12g protein, 14g fat, 550mg sodium, 205mg cholesterol, 1g fiber