For the bread pudding: Preheat the oven to 375 degrees F. Grease eight 6-ounce ramekins
with the butter and coat with the granulated sugar. Place the prepared ramekins on a baking sheet.
Cut the brioche loaf into cubes. Set aside.
Whisk together the eggs, egg yolks, brown sugar, cream, half-and-half and vanilla in a large bowl until well combined.
Toss the bread cubes into the egg mixture. Place a large spoonful of bread batter into the bottom of a ramekin, top with 2 to 3 berries (slightly push them into the mixture), then top with more batter and finally more raspberries. Repeat with the remaining ramekins.
Bake until the bread pudding has a slight bounce to it, 20 to 25 minutes.
Meanwhile, for the sweet cream: Combine the heavy cream, granulated sugar and vanilla in a cold large bowl and whisk until you achieve stiff peaks. Place in the fridge to keep cool.
Remove the bread puddings from the oven and let them cool down for a few minutes. Serve with a dollop of sweet cream.