Cut brioche into thick slices. Butter a deep pie dish or loaf tin and place brioche and raspberries into it. Set aside.
Place coconut sugar, eggs, cream, milk and vanilla into TM bowl and blend 20 sec/speed 6.
Pour over brioche, allowing bread to soak in the egg custard mixture a little at a time until you have finished pouring the mixture.
Preheat oven to 170ºC while you allow the pudding to soak for at least 10 minutes.
Sprinkle generously with raw sugar and bake 30 minutes. Turn dish around and bake further 15 minutes until golden and crunchy on the top and a little wobbly in the middle. Serve with more berries and whipped cream or a hot custard on top.