Grease a medium ovenproof dish approximately. I used melted butter and pastry brush to paint it on.
Butter the bread on each side. Cut the crusts off from the bread slices and cut diagonally to make triangles.
Layer the triangles in the dish with the points upwards.
To make the custard place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat and keep stirring as it comes up to a boil.
Take it off the heat before it boils. Set aside to allow to cool slightly.
In a bow whisk the eggs and extra yolk with the caster sugar.
Slowly pour the warm milk and egg mixture over the eggs, stirring constantly until smooth.
Scatter the raspberries in the dish. Using some between the layers.
Remove the vanilla pod from the custard and pour the warm mix over the pudding.
Sprinkle the white chocolate chips over the top.
Leave the custard to soak into the bread for about 10 mins.
Heat oven to 180C (160C fan).
Bake for 20-25 mins until golden brown. I like the top edges to be a little toastie
Serve straight away. Keep any left overs in the fridge and eat within a few days.