Preheat the oven to 180 degrees Celsius.
Break the bread into small pieces and place in a 20cmx20cm square baking pan and drizzle the melted butter over the toast. Scatter the frozen raspberries over the bread.
Place the milk in a medium saucepan and warm just below boiling point. Take off the heat and stir in 100g of dark chocolate until it dissolves (place back on low heat, if needed).
In a medium mixing bowl, whisk the free-range eggs and raw sugar together, then gradually add the mixture to the chocolate milk and beat until well combined.
Pour the chocolate custard over the bread and allow to sit for 5 minutes until the bread has soaked up some of the bread mixture. Bake in the oven for 40 minutes.
While baking, melt the remaining 80g of chocolate.
Take the Pudding out of the oven and serve with a drizzle of melted chocolate, cocoa nibs, a handful of fresh raspberries and vanilla ice cream.