Butter your 9 inch round Pyrex, set aside

Cube your bread, place some into the Pyrex, sprinkle with raisins and choc chips, tops with more bread cubes, sprinkle with raisins and choc, repeat until all bread cubes used up.

In a bowl, mix eggs and coconut sugar, using balloon whisk

Pour in 1 c of Baileys, 1 c of milk, and vanilla essence whisk to combine

Pour 1/2 c of Baileys into the 1 c measuring cup, then add in another 1/2 c of milk, making a mixture of 1 c, pour into the bowl, and whisk again

Pour liquid into Pyrex, cover with lid, chill in the fridge overnight

Bake the following morning at 350 F for 45 mins (without preheating the oven first)

Let stand for 10 mins, slice and enjoy!