Chocolate Raspberry Bread Pudding

A slow cooker recipe

Yield: 8 servings

Ingredients

6 slices bread cubes

1 1/2 cups semisweet chocolate chips

1 cup fresh raspberries

4 eggs

1/2 cup whipping cream

1/2 cup milk

1/4 cup granulated sugar

1 teaspoon vanilla extract

Garnish with:

Additional whipped topping

Mint leaves

Directions:

In a greased 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 for 2 1/2 hours. Let stand for 5 to 10 minutes. Garnish with whipped cream and fresh mint leaves.

Please note that some ingredients and brands may not be available in every store.