Recipe and photo courtesy of Rhodes Bake-N-Serv - used with permission
6 cups Rhodes White Bread, baked and cubed
1 cup semisweet or milk chocolate chips
1 1/2 cups fresh strawberries, sliced
4 eggs
1/2 cup heavy whipping cream
1/2 cup milk
1/4 cup sugar
1/2 teaspoon almond extract
1/4 cup sliced almonds
Whipped cream and additional strawberries for garnish
In a slow cooker, sprayed with non-stick cooking spray, layer half of the
bread cubes, chocolate chips and strawberries. Repeat layers.
In a bowl, whisk eggs, cream, milk, sugar and almond extract. Pour over bread
mixture and sprinkle with almonds. Cover and cook on HIGH for 2 1/4 to 2 1/2
hours.
Let cool for 10 minutes.
Serve with whipped cream and additional strawberries if desired.
