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1
Preheat the oven to 350.
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2
Butter an 8-by-11-inch baking dish and coat the dish with the turbinado sugar.
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3
In a large saucepan, bring the cream, milk, 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat.
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4
In a bowl, whisk the whole eggs, egg yolks and vanilla.
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5
Gradually whisk in the hot cream until blended.
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6
Strain the custard through a fine strainer into a large bowl.
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7
In a small bowl, toss the blueberries and raspberries with 2 tablespoons of the granulated sugar.
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8
Using a fork, coarsely mash the berries.
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9
Let stand until juicy, about 5 minutes.
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10
Mix the brioche into the custard.
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11
Fold in the mashed berries.
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12
Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 tablespoons of granulated sugar.
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13
Cover with foil and bake for 45 minutes, until set in the center.
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14
Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden.
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15
Preheat the broiler.
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16
Broil the pudding for 1 minute, until golden brown.
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17
Transfer to a rack and let stand for 30 minutes, until cooled slightly.
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18
Cut the bread pudding into squares and serve with blueberries, raspberries and whipped cream.
