In six greased (1- to 1 1/4 cup) ramekins or an 8×8 glass baking dish layer the bread cubes, raspberries, and 3/4 cup chocolate chips. (Start with about 1/3 of the bread cubes, topped with half of the raspberries and half of the chocolate, topped with another layer of the bread cubes, etc. I reserved a couple raspberries to sprinkle over the top.)

Whisk 1/2 cup cream, 1/2 cup milk, and cocoa in heavy medium saucepan to blend. Add remaining 1/2 cup chocolate chips; stir over low heat until melted and smooth. Gradually whisk in remaining 1/2 cup cream and 1/2 cup milk. Whisk eggs, egg yolk, and sugar in medium bowl to blend. Whisk in chocolate-cream mixture. Pour over bread mixture. Let rest for 1 hour in the refrigerator to allow bread to absorb some custard.

Preheat oven to 325°F. Bake puddings until set in centers, about 35-40 minutes. (I found that these were finished baking just before the 35 minute mark in my oven.)