¾loaf (15 oz) brioche or challahthinly sliced and quartered
Mix together the eggs, milk and 4 tablespoon sugar. In another bowl combine cream cheese with 1 tablespoon sugar. Butter a 2½-quart baking dish.
Quickly dip half of the brioche slices into the egg mixture and arrange them in a slightly overlapping layer on the bottom of the dish. Top with bits of half the cream cheese and half the raspberries. Repeat with remaining brioche, cream cheese, and raspberries. Pour the remaining egg mixture over the top and sprinkle the entire dish with 2 tablespoon sugar. Cover with plastic wrap and chill for 4 hr or up to 24 hr.
Heat oven to 350ºF. Remove plastic wrap and bake strata until eggs are set and the top is golden, about 55 min; cover with foil if the top gets too brown. Dust with confectioners' sugar and serve warm or at room temperature.
Make this the night before to save time in the morning.
If you can't find a loaf of brioche or challah, slice brioche buns and use the slices.
You can use mixed berries or just blackberries or blueberries if desired.