¾loaf (15 oz) brioche or challahthinly sliced and quartered
Mix together the eggs, milk and 4 tbsp sugar. In another bowl combine cream cheese with 1 tbsp 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 ream cheese and half the raspberries. Repeat with remaining brioche, cream cheese and raspberries. Pour remaining egg mixture over the top and sprinkle entire dish with 2 tbsp 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 top is golden, about 55 min; cover with foil if 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.