Categories: Dessert
Ingredients
- 6 cups of challah or brioche bread
- 1 1/2 cup semisweet chocolate chips
- 1/2 cup fresh raspberries
- 1/2 cup heavy cream
- 1/2 cup milk
- 4 eggs
- 1/4 cup sugar
- 1 teaspoon vanilla extract whipped cream
Directions
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Cut bread up into 1" cubes.
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Rinse and drain raspberries.
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Place half of the bread cubes into a well-buttered crockpot.
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Sprinkle half of the chocolate chips and raspberries over the bread.
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Cover with the remaining cubes.
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Then top again with remaining chocolate chips and raspberries.
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In a medium bowl, whisk together the cream, the milk, the eggs, the sugar, and the vanilla.
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Pour over bread mixture to evenly coat.
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Cover.
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Cook on high heat for 1 3/4 to 2 hours, or until set.
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Let stand for 5 to 10 minutes before serving.