CHOCOLATE BREAD PUDDING WITH RASPBERRIES

Chocolate Bread Pudding with Raspberries image

I love chocolate and I love berries, so I was thrilled to come across this recipe that combines the two. I like to use egg bread when making this dessert. While it cooks in the slow cooker, I can tend to other things. -Becky Foster, Union, Oregon

Provided by Taste of Home

Time 2h25m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

6 cups cubed day-old bread (3/4-inch cubes)
1-1/2 cups semisweet chocolate chips
1 cup fresh raspberries
4 large eggs
1/2 cup heavy whipping cream
1/2 cup milk
1/4 cup sugar
1 teaspoon vanilla extract
Whipped cream and additional raspberries, optional

Steps:

In a greased 3-qt. 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 until a thermometer reads 160°, 2-1/4 to 2-1/2 hours . Let stand for 5-10 minutes. If desired, serve with whipped cream and additional raspberries.

Nutrition Facts : Calories 352 calories, Fat 19g fat (10g saturated fat), Cholesterol 129mg cholesterol, Sodium 189mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 4g fiber), Protein 8g protein.