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.