Butter a 7x11-inch baking dish. Pack the bread cubes into the buttered baking dish and set aside. They may be quite crammed but if they're layered in some spots that's okay.

Lightly beat the eggs in a large bowl. Add the milk, maple syrup, vanilla and cinnamon and stir until everything is smoothly incorporated. Stir in the dark chocolate bits. Yay for you — you just made a custard!

Carefully and slowly pour the custard all over the dish of bread, giving it time to soak in. Cover the dish with plastic wrap or foil and place it in the refrigerator overnight or for at least a few hours.

Now it's time to make the crumble — this way, when it's time to bake the bread pudding you won't need to faff about. It's always a treat to have everything ready ahead of time and good to go! Add the butter, flour, brown sugar, cocoa powder and salt to a small bowl and cut together with a pastry cutter or a fork. Once the mixture is the size of small peas, stir through the oatmeal. Cover and let the bowl sit on the counter until you're ready to bake the pudding.

About 30 minutes before you plan to bake the bread pudding, preheat the oven to 350℉. Remove the dish from the fridge and use a fork or spoon to carefully, gently turn over each piece of bread, so the wettest part is now on top and the rest can soak up more of the milk mixture. Then scatter the raspberries over the bread, pushing some down in between the pieces. Finally, evenly strew the crumble topping over.

Bake for about 45 minutes, then check for doneness. The bread pudding should be puffed up and golden brown on top, and the centre should be creamy but not wet. Bake longer if needed.

Let it sit for a few minutes, then cut and plate the servings. For added flair you could serve this with a raspberry coulis, but that might be gilding the lily!