loaf of stale, french or italian bread, cut into 1 inch cubes (if your bread is fresh, place cubes on a cookie sheet in a 250 degree oven for 10 to 15 minutes before use).
any combination of...whole or reduced fat [do not use skim] milk, heavy or light cream, half and half, or even extra cream iced coffee, or buttermilk ( i used 2 1/4 cups of creamy iced coffee, 1 cup buttermilk, and 1/4 cup light cream)
Preheat oven to 325 degrees. Grease bottom and sides of a 13x9, or comparably sized oven-safe casserole dish.
Place half the bread cubes in the greased pan. Sprinkle with half the raspberries and half the chocolate morsels. Top with remaining bread cubes, raspberries, and morsels, and set aside.
In a large bowl, beat the eggs then whisk in the milk/iced coffee/cream combination (or just milk), vanilla, and liqueur.
In a separate bowl, whisk together the sugar, brown sugar, cocoa, and cinnamon. Add to the milk/egg mixture and whisk until sugars are dissolved.
Gently, pour the egg mixture over the cubed bread, raspberries, and morsels in the baking dish. Press down gently on the top, with back of a spatula so all bread is covered. Let sit 20 minutes WITHOUT STIRRING, until most of the bread is moist and liquid absorbed. Top with walnut halves.
Bake for 1 hour or until a knife inserted comes out mostly clean (melted chocolate and raspberry may stick to the knife and the center should still be a little moist, but not soupy.) . Mainly the egg mixture should be set around outside of dish and only slight movement in the center. The pudding will continue to cook once removed from the oven.
Serve warm, or cold with whipped cream (optional.)