6 cups (1-inch cubes) Hawaiian bread, challah or brioche
1/2 cup heavy cream
1/2 cup milk
1 1/2 cups semisweet chocolate chips
1/2 pint fresh raspberries (do not substitute frozen)
1/4 cup granulated sugar
1 teaspoon vanilla extract
Place half of the bread cubes in a well-buttered 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 extract until well blended. Pour evenly over the bread mixture
in the slow cooker.
Cover and cook on HIGH for about 1 3/4 to 2 hours,
or until set. (Do not cook on the low heat setting for a longer
Let stand for 5 to 10 minutes before serving.
Serve garnished with whipped cream.
Yield: about 6 servings
This dessert strata is a type of bread pudding. It is designed
to be cooked on the HIGH heat setting.
Per serving: 897 Calories (kcal); 57g Total Fat; (51% calories
from fat); 11g Protein; 108g Carbohydrate; 155mg Cholesterol; 71mg