 |
Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
|
I love chocolate and I love berries, so I was thrilled to come across this recipe that combines the two, remarks Becky Foster of Union, Oregon. I like to use egg bread when making this dessert. Since it cooks in the slow cooker, I can tend to other things. 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 |
Directions:
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.
2. 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.
|
|