Raspberry Sauce: In a small saucepan add raspberry preserves, pancake syrup, and water, bring to a boil and reduce to a thick consistency.
In a large bowl, beat together, eggs, half and half, cinnamon, salt, vanilla, Grand Marnier and ground nutmeg. In small saucepan combine unsalted butter, white corn syrup and brown sugar to make the creme brule sauce. Bring to a boil and poor hot mixture into a greased 9x13x2 dish.
Cut bread into 1 inch slices, assemble tightly on creme brule in baking dish, pour egg mixture from Step 1 over bread, refrigerate covered overnight, bring to room temperature for 30 minutes and bake at 350 degrees for 35 minutes. Take out of oven and run knife around edges of bread slices. Let cool for 5-10 minutes to set.
With a small pastry brush smear raspberry sauce on serving plate. Place one piece of french toast, creme brule side down. Spoon 2-3 Tbsp of lemon ricotta filling and add second piece of French toast, creme brule side up. Drizzle raspberry sauce and garnish with fresh raspberries and blueberries, sprinkle with lemon zest. Dust with confectionary sugar and serve.
Lemon Ricotta Filling: Combine confectionary sugar, fresh lemon juice and lemon zest, fold into ricotta cheese and refrigerate to set.