Arrange muffin halves in a large shallow baking dish. In medium bowl, combine eggs, milk, Amaretto, vanilla, salt and nutmeg. Pour over muffins, turning to coat evenly. Cover and refrigerate several hours or overnight.
To cook, heat 2 tablespoons of the butter in a large non-stick skillet. Add 4 muffin halves and cook over medium-high heat until browned, turning once. Remove from skillet and keep warm. Repeat with remaining muffins and butter.
For sauce, heat 2 tablespoons butter in the same skillet. Cook peaches until slightly softened, 2 to 3 minutes. Stir in apricot spread and Amaretto. Heat until mixture bubbles.
To serve, cut French toast slices in half. Arrange 3 pieces on each plate. Spoon some of the peach sauce over each serving. Sprinkle with raspberries and confectioners' sugar. Garnish with mint sprigs, if desired.
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