Slow Cooker Bread Pudding
Looking for a different dessert to serve your guests? Look no further! This recipe can be easily adapted to your favorite fresh fruit.
INGREDIENTS:
6 cups challah, cubed
1 tbs butter
1 1/2 cups semi-sweet chocolate chips
1/2 pint fresh raspberries
1/2 cup heavy cream
1/2 cup milk
4 large eggs
1/4 cup sugar
1 tsp vanilla extract
DIRECTIONS:
1. Place half of the bread cubes in a buttered 4 quart crockpot.
2. Sprinkle on half of the chocolate chips and raspberries.
3. Cover with the remaining bread cubes, then top with remaining chocolate chips and raspberries.
4. In a medium bowl, whisk together the cream, milk, eggs, sugar and vanilla until well blended.
5. Pour evenly over the bread mixture in the cooker.
6. Cover and cook on HIGH setting about 1 3/4 to 2 hours or until set.Let stand 5 to 10 minutes before serving.
Prep: 10 minutes
Cook: 120 minutes
Serves: 8