6 cups (1-inch cubes) Hawaiian bread, challah or brioche
1/2 cup heavy cream
1/2 cup milk
5 1/2 cups semisweet chocolate chips
4 eggs
1/2 pint fresh raspberries (do not substitute frozen)
1/4 cup granulated sugar
1 teaspoon vanilla extract
Whipped cream
Place half of the bread cubes in a well-buttered crock pot. Sprinkle on half
of the chocolate chips and raspberries. Cover with the remaining bread cubes,
then top with the remaining chocolate chips and raspberries.
In a medium bowl, whisk together the cream, milk, eggs, sugar and vanilla
extract until well blended. Pour evenly over the bread mixture in the crock
pot. Cover and cook on HIGH for 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.
Serve garnished with whipped cream.
Per serving: 897 Calories (kcal); 57g Total Fat; (51% calories from fat);
11g Protein; 108g Carbohydrate; 155mg Cholesterol; 71mg Sodium Food
