Pudding Mixture: In a mixing bowl whisk together the eggs and caster sugar.
In a medium saucepan bring the milk, cream and vanilla essence to a boil. As soon as it comes to a boil remove it from the heat and add it to the eggs/sugar mixture whisking well as you go. Stir in the Chambord.
Pour the custard mixture into a bowl until needed.
Chambord Cream: Whisk the Mascarpone until soft and flowing well then add the Chambord liqueur and mix again until well combined.
The Sandwich: Take half the slices of bread and dip in the custard, don't leave too long as you don't want it to get too soggy. Lay each piece on a buttered baking tray.
Add a layer of the Chambord cream to each piece of bread. Dip the remaining pieces of bread then place on top of the first to create a sandwich.
Place the baking tray in an oven preheated to 160 degrees and bake for 40 minutes or until browning.
To Serve: Cut each sandwich in two to serve, then add the raspebbry sauce, ice cream and an scoop of any leftover Chambord cream.