Whisk together the eggs, chocolate milk, vanilla, salt and cinnamon.  Set aside and cut the bread into 1 inch cubes.  Spray a 8X8 inch baking dish with cooking spray and lay the bread and additional raisins in the dish in a uniform layer.

Whisk the egg batter again and pour over the bread. Mix with your hands so that everything has absorbed liquid. Cover with plastic wrap and refrigerate overnight, or for at least 8 hours.

Remove from the refrigerator and preheat the oven to 350 degrees.

Sprinkle the brown sugar and walnuts on top of the bread just as a light topping. It won’t cover it all so spread it evenly as best you can. Bake uncovered for 60 minutes, or until most of the liquid is absorbed. Serve with watermelon.