Raspberry Bread Pudding with White Chocolate Sauce

Bread Mixture:
1 1/2- 1 1/4 loaves of bread cut into 1 1/2 inch cubes
3 cups heavy cream
1 cup milk
2 cups granulated sugar
4 eggs
1 teaspoon vanilla

Raspberry Mixture:
5 cups raspberries, fresh or frozen
1 cup granulated sugar
White Chocolate Sauce:
1 1/2 cubes butter
5 Tablespoons flour
3 cups heavy cream
2 teaspoons vanilla
3/4 cup sugar
4 oz. white chocolate broken in pieces

In large bowl beat eggs with sugar, add cream, milk and vanilla extract Mix.  Add bread cubes to mixture and mix until all cubes are well coated.  Let sit for 30 minutes to soak.  Stir occasionally.

Combine raspberries and sugar and let sit.

Layer a 9x13 baking dish with 3/4 of bread mixture.  Spoon raspberries over evenly.  Top with remaining bread.  Bake in oven for 40 mintes at 375º.

Sauce:  In saucepan melt butter.  Add flour,  Cook, stirring constantly til thick.  Add cream and sugar and bring back to boil.  Remove from heat and stir in vanilla and white chocolate and stir until chocolate is melted.