• Cut bread into 1 ½ inch cubes and put into a 13 x 9 dish.
• In large bowl, combine cream, sugar, egg and vanilla.  Mix until the sugar feels like it has dissolved into the cream.
• Pour this mixture over the bread crumbs.  Stir until everything is well coated.
• This mixture needs to sit for 30 minutes for the bread to soak up the cream.  Stir every 5 minutes.  Bring the bottom bread pieces to the top and let the top pieces fall to the bottom.
• Heat oven to 375°.
• After the 30 minutes have passed, pour the fresh raspberries on top and gently fold into the bread/cream mixture.
• Bake for 40 minutes or until edges are brown and caramelized.
• Make cream sauce.

Cream Sauce

• Over medium heat, melt butter, then add flour. 
• Stir 3-5 minutes over medium heat until the flour is cooked and has a nutty aroma.  
• Mix cream and sugar together in another bowl.
• Slowly add the cream mixture stirring constantly over medium heat until it begins to boil. Add vanilla bean during this step to soften.
• Continue to stir until the mixture is thick. Take out vanilla bean and scrape out the vanilla bean caviar.
• Remove from the heat and add the vanilla.
• Serve the sauce hot or cold.