1. Lightly grease a 13×9 casserole or baking dish.
2. In a small bowl, whisk together the milk and vinegar. Let sit for 10 minutes to create a buttermilk.
3. Cut the loaf of bread into 1-2 inch slices.
4. In a small bowl whisk together the melted butter and 2 tbsp of Kokada until well combined. Set aside.
5. In a large bowl whisk together the buttermilk, 1/4 cup of Kokada, JUST egg, vanilla extract, cinnamon, and nutmeg until well combined. Then fold in the frozen raspberries.
6. Pour the butter mixture into the bottom of the casserole dish. Arrange the first layer of bread slices over the butter mixture, it’s okay if they are overlapping.
7. Pour half of the egg and milk mixture over the first layer of slices then arrange the other slices on top and add the rest of the milk mixture. Press on the bread slices so that they are evenly coated.
8. Place the dish in the fridge for 30 minutes for the bread to soak up the mixture.
9. Preheat the oven to 350.
10. Bake for 30 minutes covered (use foil) then uncover and bake an additional 15 minutes.

Top with fresh raspberries, maple syrup, and whipped cream!