• 6 c. bread, Hawaiian, Challah or brioche, cut into 1 inch cubes
  • 1 1/2 c. semisweet chocolate chips
  • 1/2 pint raspberries, fresh, rinsed & drained (do not use frozen),
  • 1/2 c. heavy cream
  • 1/2 c. milk
  • 4 eggs
  • 1/4 c. sugar
  • 1 tsp. vanilla extract
  • Whipped cream

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You will love Slow Cooker Chocolate Raspberry Strata to serve to any of your guests, as it is delicious and easy to make!

  1. In a well buttered 3 1/2 quart slow cooker place half of the bread cubes.
  2. Sprinkle on half of the chocolate chips & raspberries.
  3. Cover with the remaining bread cubes, then top with the remaining chocolate chips & raspberries.
  4. Whisk the cream, milk, eggs, sugar and vanilla in a bowl until well blended.
  5. Pour evenly over the bread mixture in the crock.
  6. Cover. Cook on High for 1 3/4 to 2 hours, or until set. Do not cook on low heat for a longer time!
  7. Let stand for about 5 to 10 minutes before serving.

Serve garnished with whipped cream.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Chocolate Raspberry Strata

 

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