1Heat oven to 400°F. Line 15x10x1-inch pan with foil; lightly spray with nonstick cooking spray.
2In small bowl, mix ricotta cheese, 2 tablespoons of the honey and 2 teaspoons of the lemon peel. Spread about 1 rounded tablespoonful mixture evenly on each slice of bread. Place 3 raspberries on top of cheese mixture on 4 slices bread. Top with remaining slices to make 4 sandwiches, pressing lightly.
3In shallow dish, beat egg, milk, salt, vanilla and cinnamon with whisk. Place sandwiches in egg mixture; soak 5 minutes. Carefully turn each sandwich over; soak 5 minutes longer. Transfer to pan. Bake 13 to 15 minutes or until golden brown.
4Top each sandwich with remaining raspberries; drizzle with remaining 2 tablespoons honey, and top with remaining 1/4 teaspoon lemon peel.