Chocolate Bread Pudding with Raspberries Recipe

By ldelmas

Ingredients

• 6 cups cubed day-old bread (3/4-inch cubes)
• 1-1/2 cups semisweet chocolate chips
• 1 cup fresh raspberries
• 4 eggs
• 1/2 cup heavy whipping cream
• 1/2 cup milk
• 1/4 cup sugar
• 1 teaspoon vanilla extract
• Whipped cream and additional raspberries, optional

Preparation

Step 1

In a greased 3-qt. slow cooker, layer half of the bread cubes, chocolate chips and raspberries. Repeat layers. In a bowl, whisk the eggs, cream, milk, sugar and vanilla. Pour over bread mixture.

Cover and cook on high for 2-1/4 to 2-1/2 hours or until a thermometer reads 160°. Let stand for 5-10 minutes. Serve with whipped cream and additional raspberries if desired.
Yield: 6-8 servings.