In a large bowl mix the cream, sugar, egg and vanilla.
Cut bread into 1 1/2 inch cubes and add to cream mixture,
coating the bread well. Let stand 30 minutes, stirring every
minutes to allow cream to absorb.
While bread is absorbing the cream mixture,mix the raspberries, sugar and apple juice, stirring
until sugar is dissolved.
Butter a 9x13 baking pan and then layer 3/4 full with the bread mixture.
Next pour fruit filling over the bread mixture, spreading evenly.
Top with the remaining bread. Bake 40 minutes at 375.
Serve warm topped with vanilla cream sauce.
(If you want it to cut into nice squares you can chill
it and then cut it into squares, then microwave it
for 20-25 seconds per piece and top with sauce.)