Crock Pot Chocolate Raspberry Strata

• 6 cups Hawaiian bread or 6 cups challah, cubed 1-inch
• 1 tablespoon butter
• 1 12 cups semi-sweet chocolate chips
• 12 pint fresh raspberry (do not use frozen!)
• 12 cup heavy cream
• 12 cup milk
• 4 eggs
• 14 cup sugar
• 1 teaspoon vanilla extract
• whipped cream (to garnish)

1. Place half of the bread cubes in a buttered 4 quart crock pot.
2. Sprinkle on half of the chocolate chips and raspberries.
3. Cover with the remaining bread cubes, then top with remaining chocolate chips and raspberries.
4. In a medium bowl, whisk together the cream, milk, eggs, sugar and vanilla until well blended.
5. Pour evenly over the bread mixture in the cooker.
6. Cover and cook on HIGH setting about 1 3/4 to 2 hours or until set.
7. NOTE: do no cook on the low heat setting for a longer time!
8. Let stand 5 to 10 minutes before serving.
9. Serve with whipped cream on top.

hawaiian bread, butter, semisweet chocolate chips, fresh raspberry, heavy cream, milk, eggs, sugar, vanilla, whipped cream

Taken from www.food.com/recipe/crock-pot-chocolate-raspberry-strata-149659 (may not work)