COMBINE berries and granulated sugar in small bowl. Combine ricotta cheese and preserves in separate small bowl; mix well. Combine eggs, evaporated milk, brown sugar and vanilla extract in pie plate or shallow bowl; mix well.
SPREAD ricotta-preserve mixture evenly over 6 bread slices. Top with remaining bread slices to form sandwiches.
HEAT small amount of oil in large, nonstick skillet or griddle over medium heat. Dip sandwiches in egg mixture, coating both sides. Cook on each side for about 2 minutes or until golden brown.
SPRINKLE with powdered sugar; top with berries. Serve with maple syrup.