Preheat oven to 350°F. Spread cubed bread on cookie sheets and bake 5-6 minutes or until lightly toasted. Let cool completely.
In large saucepan, warm 2 cups half and half over medium heat until steaming; do not boil. Remove from heat and stir in 2-1/2 cups chocolate chips; whisk until chocolate is melted.
In large bowl, whisk remaining half and half, eggs, brown sugar, vanilla and salt until combined. Slowly add chocolate mixture one cup at a time; whisk until combined. In large bowl, combine bread and chocolate custard. Weigh bread down with plate or another bowl. Let soak 1-1/2 hours; gently stir bread occasionally.
Prepare jumbo oval pan with vegetable pan spray. Add half the soaked bread, top with 1/4 cup remaining chocolate chips and 1 cup raspberries. Top with remaining bread mixture, chocolate chips and raspberries. Cover pan with foil.
Bake 65-75 minutes or until custard is set. Remove to cooling grid and cool 10 minutes. Garnish with dollop of whipped topping or whipped cream, or a dusting of confectioners? sugar. Serve warm.