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(If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
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Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
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Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
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Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11’’ pan).
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Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
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Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
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Serve warm or at room temperature.
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Store leftover bread pudding in the refrigerator for up to 4-5 days.
