Chocolate Raspberry Strata
|Challah/Hawaiian bread/brioche||6 Cup (96 tbs) (1 Inch Cubes)|
|Semi-sweet chocolate chips||1 1⁄2 Cup (24 tbs)|
|Raspberries||3 Ounce, drained and rinsed (Half Of 6 Ounce Container)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Whipped cream||1 Cup (16 tbs)|
1. Place half of the bread cubes in a well-buttered 3 1/2-quart electric slow cooker. Sprinkle on half of the chocolate chips and raspberries. Cover with the remaining bread cubes, then top with the remaining chocolate chips and raspberries.
2. In a medium bowl, whisk together the cream, milk, eggs, sugar, and vanilla until well blended. Pour evenly over the bread mixture in the cooker.
3. Cover and cook on the high heat setting about 1 3/4 to 2 hours, or until set. (Do not cook on the low heat setting for a longer time.) Let stand 5 to 10 minutes before serving.