Cut the brioche loaf into medium thick slices and let them dry out for a few hours.
Put the chocolate, milk, cream and sugar in a bowl over a pot of simmering water and mix everything together until the chocolate has completely melted. Set aside and let it cool a bit.
Mix 1 egg and 5 egg yolks together and really slowly and gradually mix it with the chocolate mixture.
Line rectangular, ovenproof dish (roughly 26x19cm) with sliced brioche. Sprinkle the raspberries tucking them in a bit in between the slices.
Slowly pour chocolate custard mixture over the brioche, waiting for it to get absorbed before pouring more.
Stand your dish in a larger roasting tin and fill it half way up the sides of the dish with hot water (bain marie method).
Bake in 180C for approx 30 minutes until set in the middle.
Best served warm or at room temperature with more raspberries and perhaps some cream :)