Line six 8-ounce ramekins with plastic wrap, leaving 2 inches of overhang.

Puree 3 half-pints of raspberries with 5 tablespoons of the sugar, the Chambord, and the rose water in a blender.

Strain the raspberry puree through a fine sieve.

Toss the remaining half-pint of berries with the remaining 1 tablespoon of sugar in a bowl.

Combine the mascarpone with the rose jam in another small bowl.

Stamp out a round from each brioche slice using a 3 1/4-inch round cookie cutter.

Dip 6 brioche rounds in the berry puree to coat completely.

Place 1 soaked brioche round in each prepared ramekin.

Spoon the mascarpone mixture over the brioche rounds, spreading it evenly.

Scatter the sugared raspberries on top of the mascarpone.

Dip the 6 remaining brioche rounds in the remaining puree and place them in the ramekins.

Fold the overhanging plastic wrap over the top, pressing hard to compact the puddings.

Refrigerate for at least 30 minutes, or up to 24 hours.

To serve, peel back the plastic and invert the puddings onto dessert plates.

Garnish with fresh raspberries and serve immediately.