Grease a 9 x 13 inch (23 x 33 cm) baking dish.
Place bread and raspberries in prepared baking dish, gentle toss to combine.
Place milk, cream, and remaining raspberries in a blender; blend until smooth. Add eggs, Redpath® Granulated Sugar, vanilla extract, and salt to blender; blend until smooth. Pour mixture over bread and stir gently.
Cover with foil and place in fridge for an hour, or overnight.
Preheat oven to 400°F (200°C). Place bread pudding into preheated oven and bake covered for 30 minutes. Remove from oven. Remove foil and sprinkle top with Redpath® Demerara Sugar. Return to oven and bake for an additional 10-15 minutes or until pudding is set in the center and top is golden.
Let cool for 10 minutes then serve with Raspberry Cream.
Garnish with extra raspberries and icing sugar as desired.
Using a blender or a hand blender puree the raspberries.
Place pureed raspberries in a large bowl along with whipping cream, Redpath® Granulated Sugar, and vanilla. Using a hand mixer, whip until loose peaks form.
Serve over baked pudding.
*Make it extra indulgent by adding 1 cup (175 g) of dark chocolate chips into the bread and raspberry mixture.