This dish is straight from my grandma's cookbook, and we can't get enough! We're on round four this month.

4 large eggs
1 teaspoon of vanilla extract
1/2 teaspoon of ground cinnamon
1/4 teaspoon of salt
1 cup of semi-sweet chocolate chips
1 cup of fresh raspberries
Directions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Place the bread cubes in the baking dish in an even layer.
In a large bowl, whisk together the milk, heavy cream, sugar, eggs, vanilla extract, cinnamon, and salt until well combined.
Pour the liquid mixture over the bread cubes, making sure all the bread is soaked. Gently press down on the bread to help absorb the liquid.
Sprinkle the chocolate chips and fresh raspberries evenly over the top of the bread mixture.
Let the mixture sit for about 15 minutes to ensure the bread absorbs the liquid.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the center.
Remove from the oven and let it cool for a few minutes before serving.
Variations & Tips
For picky eaters, you can substitute the raspberries with strawberries or blueberries, or even leave the fruit out entirely. If you want to add a touch of crunch, sprinkle some chopped nuts like almonds or pecans on top before baking. For a dairy-free version, use almond milk and coconut cream in place of the milk and heavy cream. You can also experiment with different types of bread like brioche or challah for an extra rich and buttery flavor.