12 or 13 slices French bread cut 1/2 inch thick, crusts trimmed
3 to 4 tablespoons butter, room temperature
4 egg yolks
1 cup sugar
1/8 teaspoon salt
4 cups (1 quart) milk
1 cup whipping cream
1 teaspoon vanilla
fresh (or frozen) raspberries, pureed and strained
Preheat oven to 375 degrees. Butter one side of each slice of bread; set aside. Beat eggs, egg yolks, sugar and salt in a large bowl until thoroughly combined; set aside.
Combine milk and cream in saucepan and heat until scalded (tiny bubbles will form at edge of pan). Gradually stir into egg mixture. Blend in vanilla.
Layer bread buttered side up in 2 quart souffle dish, cutting slices as needed to fit dish and fill spaces evenly. Strain custard over top. Add boiling water to depth of about 1 inch in roasting pan. Set souffle dish in pan and bake until knife inserted in center comes out clean, about 45 minutes. Remove from roasting pan and sprinkle pudding generously with powdered sugar. Run under broiler until glazed. Serve warm with raspberry puree.