1-First, focus on the pudding base: In a large bowl, whisk together 1 quart heavy cream, 3 cups sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth. Add the 1 1/2 loaves of day-old white bread cut into 1 1/2 inch cubes, making sure they’re thoroughly coated. Let it soak for 30 minutes, stirring every 5 minutes to help with even absorption.

2-Next, prepare the raspberry filling: In a separate bowl, mix 5 cups raspberries, 1 cup sugar, and 1/2 cup apple juice until the sugar dissolves fully.

3-Then, assemble the dish: Layer a 9×13 inch baking pan three-quarters full with the soaked bread mixture. Pour the raspberry filling evenly over the bread layer and top with the remaining bread mixture for an even bake.

4-Bake at 375°F (190°C) for 40 minutes, until it’s set and golden on top.

5-While the pudding bakes, make the vanilla cream sauce: Melt 1 1/3 cups butter in a medium saucepan over medium heat. Whisk in 5 tablespoons all-purpose flour and cook, stirring constantly, for about 10 minutes until it develops a nutty aroma but does not brown.

6-Whisk in 3 cups heavy cream, 1/2 teaspoon salt, and 2/3 cup sugar. Bring to a boil, stirring constantly, until thickened, then remove from heat and stir in 2 teaspoons vanilla extract.

7-Finally, serve the warm bread pudding topped with the warm vanilla cream sauce. For neat slices, chill the baked pudding before cutting.