Butter a 13x9" glass baking dish. Tear bread into pieces; spread evenly in buttered baking dish. Sprinkle pecans and raspberries over bread; set dish aside. In a small saucepan, melt ¼ cup butter and ¼ cup brown sugar until sugar is dissolved; drizzle over raspberries and bread. In a medium bowl, whisk together eggs, half-and-half, remaining brown sugar and vanilla; pour mixture over entire dish. Refrigerate, covered, for at least 2 hrs. to overnight. Place dish in an oven preheated to 350°; bake, covered, for 30 min. Uncover dish; continue baking until browned (15-25 min.). Cut into squares; serve with warm maple syrup.