6 cups Hawaiian bread, Challah or brioche, cut into 1 inch cubes
1/2 cup heavy cream
1/2 cup milk
1 1/2 cups semisweet chocolate chips
4 eggs
1/4 cup sugar
fresh raspberries; do not substitute frozen, rinsed and drained
1 teaspoon vanilla extract
whipped cream
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.
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