Raspberry Vanilla Bean Bread Pudding

Preheat your oven to 350° F. Grease an 8×8” pan, and cut the bread into 1 ½ inch cubes and set aside.

Beat the eggs in a large bowl, and then mix in the sugar and ricotta. Add the milk, half and half, vanilla seeds, vanilla and cinnamon. Beat until combined and stir in the melted butter.

Add the bread cubes to the milk and egg mixture and fold in until all of the bread chunks are completely saturated. Let the mixture sit for 20 minutes. Stir in raspberries and pour into casserole pan.

Bake at 350° F for 40-45 minutes until top is evenly browned. Allow to stand 15-20 minutes before serving. Serve warm with cream and fresh berries.