CHOCOLATE RASPBERRY STRATA
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 (about 6 oz) fresh raspberries (do not substitute frozen)
1/4 cup sugar
1 teaspoon vanilla extract
Whipped cream (for garnish)
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.
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.
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.
Serve garnished with whipped cream.
Servings: 6
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 (about 6 oz) fresh raspberries (do not substitute frozen)
1/4 cup sugar
1 teaspoon vanilla extract
Whipped cream (for garnish)
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.
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.
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.
Serve garnished with whipped cream.
Servings: 6
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