Cut the bread into 12 slices and put 6 plates in the oven to warm at 200°.
Whisk the eggs until foamy; add the milk, cream, salt, vanilla and sugar and whisk to blend; pour into a sheet pan with sides (jelly roll pan); arrange the bread slices in the pan in a single layer and let soak.
Meanwhile, using a sharp knife, slice the cream cheese into 12 thin slices.
Heat a large skillet or griddle over medium-high heat; add about 1 tablespoon of butter and heat until melted and foamy.
Working in two batches, if necessary, arrange half the soaked bread slices in the skillet; cook until golden brown, 3-5 minutes; lay 2 slices of cream cheese on each slice of bread, then place 1/6 of the raspberries on top of the cheese; cover each with another slice of soaked bread and press firmly with a spatula.
Turn the'sandwich' over and brown on the other side, about 3 minutes more.
Transfer to warmed plates, sprinkle lightly with confectioners' sugar and serve.