The Coach House bread and Butter Pudding

Preheat oven to 375. Butter one side of each slice of bread. Set aside. Beat eggs, yolks, sugar and salt in large bowl until thoroughly mixed. Set aside. Mix milk and cream in pan and heat until scalded. Gradually stir hot liquid into egg mixture. Blend in vanilla. Layer bread buttered side up in 2 quart soufflé dish. Cut slices as needed to fit dish and fill spaces evenly. Strain custard over top. Add boiling water to a depth of about 1 inch in roasting pan. Set soufflé 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. Serves 10