Preheat oven to 325 degrees F. Butter a 9 X12 X2 baking pan including the sides. Line bottom of pan with parchment paper.
Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
White Chocolate Sauce:.
Heat heavy cream in saucepan over medium heat until hot.
Stir in white chocolate morsels until melted. Set aside to cool slightly.
Prepping the Bread Pudding:.
By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
Bake in oven for about 12-15 minutes. This will create a crisp seared outside which is very delicious.
Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!