BREAD PUDDING: In a large bowl, whisk together heavy cream, 2 cups sugar, eggs and vanilla.
Cut bread into 1 1/2-inch cubes and add to the cream mixture, coating the bread well. Let stand 30 minutes, gently stirring every 5-10 minutes to allow cream to absorb.
Meanwhile, in a medium bowl, combine 5 cups raspberries, 1 cup sugar and apple juice, stirring until sugar is dissolved.
Butter a 9×13-inch baking dish, layer 3/4 full with the bread mixture. Pour the fruit filling over the bread mixture, spreading evenly. Top with the remaining bread.
Bake at 375 degrees for 40 minutes.
Serve bread pudding warm topped with vanilla cream sauce and fresh raspberries. (If you want it to cut into nice squares you can chill it and then cut it into squares, microwave it for 20-25 seconds per piece and top with sauce.)
VANILLA SAUCE: In a medium saucepan, over low heat, melt butter and add flour. Stir for a few minutes until it has a nutty aroma, do not brown. Add salt, 1 1/2 cups heavy cream and 1/3 cup sugar and cook over medium until mixture is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.