Preheat oven to 160 degrees Celsius.

Place the ricotta, 1 teaspoon of vanilla and 2 tablespoons of sugar in a bowl and mix to combine.

Spread the mixture over the bread and tear the bread into small pieces. Set aside.

Place the eggs, milk, 1 tablespoon of sugar and remaining vanilla in a bowl and whisk to combine. Set aside.

Cut 4 x 14cm squares from non-stick baking paper and press paper into 4 x ½-cup capacity muffin tins.

Arrange the bread and ¾ of the raspberries in the paper cases and pour over the egg mixture.

Sprinkle the remaining sugar over the muffins and bake for 30-35 minutes or until cooked through and golden.

Top with remaining raspberries and dust with icing sugar to serve.