Preheat oven to 350 degrees F. Lightly spray a muffin tin with non stick cooking spray and set aside.
Place the diced bread in a large bowl and set aside.
In another large bowl whisk together the milk, butter, eggs, maple syrup, vanilla, cinnamon, salt and raisins. Pour the milk mixture over the bread and gently stir the bread to make sure it gets coated in the milk. Let the bread sit for 5-10 minutes until it is all wet. Scoop evenly into the prepared muffin tin. Sprinkle the tops of the muffins with the sugar.
Bake for 30-40 minutes or until the tops are golden brown and the liquid in the muffins has set.
Remove from the oven and let cool for 5 minutes before running a knife around the edges of the muffins to help remove them. Serve warm by itself or with a scoop of vanilla ice cream on top (optional).