Heat the oven to 180C|350F| gas mark 4. Butter 4 extra large cappuccino cups (or 4 ramekins).
Beat the eggs with the cream and sugar.
Butter the bread slices and cut into small pieces. Arrange half the bread, buttered side up in the cups. Scatter over half the raspberries.
Top with the remaining bread and raspberries. Pour over the egg mixture and leave to stand for 10 minutes for the bread to soak up some of the mixture.
Bake for about 20-25 minutes until puffy and golden. Serve warm.