Slow Cooker Desserts by Jonnie Downing

Author:Jonnie Downing [Downing, Jonnie]
Language: eng
Format: epub
Publisher: Ulysses Press

RASPBERRY CHOCOLATE

CASSEROLE

Easy and delicious, this dessert casserole is likely to become a family favorite. Blueberries would also work well in this recipe—I’d use unsweetened bread for that. Garnish with whipped cream for a special dessert.

Yield: 6 servingsPrep time: 15 minutesCooking time: 13/4 to 2 hours

6 cups cubed brioche, challah, or Hawaiian bread

1-1/2 cups semisweet chocolate chips

1 cup fresh raspberries

1/2 cup heavy cream

4 large eggs

1/4 cup granulated sugar

1 teaspoon vanilla extract

Grease or spray the inside of your slow cooker. Pour in half the bread cubes, then half the chocolate chips and half the raspberries. Cover with the rest of the bread cubes and top with the remaining chocolate chips and raspberries.

In a bowl, whisk together the cream, eggs, sugar, and vanilla until well mixed. Pour over the bread mixture in the slow cooker.

Cover and cook on high for 13/4 to 2 hours, or until set. Let stand for 5 to 10 minutes before serving.

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