Preheat oven to 350.
In a large mixing bowl add milk, eggs, sugar, lemon zest and lemon juice.
In a small sauce pan heat ¼ cup milk with vanilla bean scrapings and gently stir to separate vanilla, about two minutes.
Remove from heat and stir into egg and lemon mixture.
Place bread cubes into a 9x13x2 in baking dish coated with cooking spray.
Pour mixture over bread and let sit for 20 minutes.
Gently toss raspberries into bread mixture.
Cover with foil and bake for 20 minutes.
Uncover and bake an additional 15-20 minutes or until a toothpick inserted comes out clean.
Bread pudding can be served warm or cold.
A few favorite ways to serve: with a scoop of vanilla ice cream or in a bowl with vanilla soy milk or half & half poured over it. Yummmm...