1. Preheat oven to 350⁰ F. 2. Spread 10 Cocktail Flatbreads with raspberry preserves and top with remaining flatbreads to make little sandwiches. 3. Generously coat 5 (7- to 8-oz.) ramekins (a small glazed ceramic or glass bowl) with butter and place on baking sheet. Arrange two sandwiches and 3 to 4 raspberries in each ramekin. 4. Beat eggs in small bowl with whisk until frothy. Whisk in half-and-half, vanilla and orange rind. Divide egg mixture among ramekins. 5. Using a fork, gently press flatbread sandwiches into egg mixture. Let stand 10 minutes, pressing sandwiches into egg mixture 4 or 5 times. 6. Bake for 25 minutes or until golden brown and set in center. 7. Sprinkle with combined sugar-cinnamon mixture and garnish with mint leaf. Serve warm with raspberries, whipped butter and maple syrup. Serves 5