• In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined.
• Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.
• Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
• After mixture has absorbed for 30 minutes, mix the raspberries, sugar and apple juice. Stir until sugar is dissolved.
• Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
• Top with the remaining bread.
• Bake 40 minutes at 375 degrees F.
• Serve warm topped with vanilla cream sauce.
• If you are looking for nice square pieces, chill before slicing.

Vanilla Cream Sauce

• Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, but make sure not to brown. Add salt, cream and sugar and stir until mixture becomes thick. Remove from heat and stir in vanilla.Serve warm over the pudding.