In a blender jar, add half of the milk(warmed), spices, Agar, half the melted butter and organic sugar. Blend well.
To this blended mixture, add few cubes to bread and blend till the mixture looks thick and frothy. This is our main custard base.
Grease an oven-safe or instant pot safe glass baking/cooking dish with butter or cooking oil spray.
Place the torn bread in the glass dish. Now add the blended liquid to the bread. Mix well and allow it to soak.
Take the rest of the milk and warm it up. Now add the milk, coconut sugar, melted butter and few drops of vanilla to the blender jar. Blend well. The mixture should be thin yet frothy at this point.
Soak the raisins and nuts in this liquid for 15-30 minutes. If you want, you can add a few drops of rum extract to this liquid for a Boozy flavor.
Add the nuts and resins soaked in milk to the soaked breads. At this point, you should be able to see some liquid in the bottom of the dish. Make sure the custard mixture is evenly poured over the bread. Mix gently and press down on the bread so that the bread cubes absorb the flavors from the liquids.
Drizzle some chocolate chips, morsels and melted butter on to the bread mixture at this point.
Take an aluminum foil and cover the glass dish tightly.