Chocolate Raspberry Bread Pudding

A slow cooker recipe

Yield: 8 servings

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Ingredients

check bread cubes 6 slices bread cubes

check semisweet chocolate chips 1 1/2 cups semisweet chocolate chips

check fresh raspberries 1 cup fresh raspberries

check eggs 4 eggs

check whipping cream 1/2 cup whipping cream

check milk 1/2 cup milk

check granulated sugar 1/4 cup granulated sugar

check vanilla extract 1 teaspoon vanilla extract

Garnish with:

check Additional whipped topping Additional whipped topping

check Mint leaves Mint leaves

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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.

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