Preheat oven to 350° F.

Combine milk and chocolate tablet in a medium saucepan over medium heat. Whisk until chocolate melts, about 4 minutes. Remove from heat. Add butter with canola oil and vanilla, stir until butter with canola oil melts. Let mixture cool. Whisk in eggs.

Slice brioche loaf into 1-inch-thick slices. Place slices in a shallow baking dish, overlapping at the sides if needed. Arrange raspberries and a few pieces of chopped Mexican chocolate on top and between bread slices. Spoon chocolate mixture evenly over bread slices. Sprinkle remaining chopped Mexican chocolate and pecans on top.

Bake for 35-40 minutes.

Serve with powdered sugar and maple syrup.