Whisk together eggs, half n half, vanilla and a pinch of salt. Pour into shallow pie plate, grate nutmeg over surface of custard mixture; set aside.
Place flat skillet or griddle over medium low heat. (NOTE: if you cannot get all slices of bread in pan at one time, do in batches - melting 1-tablespoon butter and 1-tablespoon sugar at a time). Melt butter and sprinkle with sugar. Using tongs, place slices of bread in skillet and swirl bread to coat with sugar and butter. Cook toast until bottom is golden brown and caramelized on one side.
Carefully pick up each slice of toast, turn caramel crusted side up, place toast (uncooked side down) in shallow dish of half n half mixture, place back in skillet and continue to cook until golden brown and cooked through. (NOTE: Sugar and caramel crust burn easy. If preferred use a second pan or griddle, lightly brushed with butter, to cook opposite side of toast.)
While toast is cooking, warm Brie* by placing slices in the hot pan or griddle (rind side down) for a few seconds. Place Brie on slices of cooked toast, top with fresh raspberries, sprinkle with optional chopped walnuts or pecans, and drizzle lightly with maple syrup.