Busters Recipes

Crock Pot Chocolate Berry Bread Pudding

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

In a greased 3  quart crock pot/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 heat setting for 2-1/4 to 2-1/2 hours or until a
thermometer reads
160° F. Let stand for 5 to 10 minutes.

Serve with whipped cream and additional raspberries if desired.

Yield: 6 to 8 servings.

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