Chocolate Raspberry Bread Pudding

Yield:
8 servings

A slow cooker recipe

Ingredients:

  1. 6 slices bread cubes
  2. 1 1/2 cups semisweet chocolate chips
  3. 1 cup fresh raspberries
  4. 4 eggs
  5. 1/2 cup whipping cream
  6. 1/2 cup milk
  7. 1/4 cup granulated sugar
  8. 1 teaspoon vanilla extract
  9. Additional whipped topping
  10. Garnish with:
  11. Mint leaves
Directions:

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 1/2 hours. Let stand for 5 to 10 minutes. Garnish with whipped cream and fresh mint leaves.


TDS 3