Heat oven to 350°F. Place six 8-ounce custard cups or ramekins in a 9 x 13-inch baking pan. Cut bread into cubes. In a large bowl, toss together bread cubes and berries. In another bowl, whisk together eggs, sugar, milk, vanilla, and salt. Pour egg mixture into bowl with bread and berries, and let stand 10 minutes. Using a large spoon, divide mixture among cups. Pour any liquid remaining in bowl into cups.
Bring 2 cups water to a boil. Pour into pan around cups. Bake 50 to 55 minutes or until knife inserted into center of custard comes out clean. Let cool 35 minutes.