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Gather the ingredients.
Preheat the oven 355 F/180 C/Gas 4.
Lightly grease a 2-pint/1-liter pie dish with butter.
Layer overlapping triangles of brioche into the dish and sprinkle with the raisins .
Pour the milk and cream into a pot and heat gently on the stove. Bring the liquid to a gentle simmer and take care not to boil the liquid. Add the chocolate and stir until melted.
Beat the eggs, sugar, and vanilla in a large baking bowl. Keep whisking until the mixture is light, airy, and lighter in color.
While whisking , slowly add the warmed milk, cream, and chocolate mixture to the sugar and eggs. Continue whisking until all the milk is added and the sauce is combined.
Slowly pour the sauce over the brioche. Don't rush this step or the sauce will not have time to be absorbed by the bread. Once you have finished pouring, gently press the surface of the brioche to push it down into the sauce. Let the pudding stand for about 20 minutes.
Add the liquor , if using. Bake the pudding in the hot oven for 40 to 45 minutes. The pudding is ready when it is well risen and the bread is a dark golden brown. Serve hot. Enjoy!