This bread pudding is made with chocolate and fresh raspberries and is slow-cooked for over 2 hours.
-By Carrie (Strommen) Lennie
6 cups cubed day-old bread
1 ½ cups semisweet chocolate chips
1 cup fresh raspberries
½ cup whipping cream
½ cup milk
¼ cup sugar
1 tsp vanilla extract
whipped cream and additional raspberries
- In a greased 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 ¼ to 2 ½ hours or until a thermometer reads 160 degrees. Let stand for 5-10 minutes.
- Serve with whipped cream and additional raspberries.