As an orphan this Thanksgiving, I headed to the Eubanks household to celebrate the big day. Not wanting to arrive empty handed, I brought along a special Crock-Pot dessert: chocolate raspberry bread pudding.
My mother’s friend, Marti Quarantillo by way of West Virginia, made this dessert for us years ago and it was an instant hit. But I had never made it until Thanksgiving morning when I nervously realized the giant Crock-Pot was too big for the recipe to really work. So I doubled it – problem solved!
Elissa’s family is super polite, so I’m hoping they weren’t just being kind when they gave it rave reviews. (We also noshed on Elissa’s first-ever home-made apple pie. Yum!) Even her picky 17-year-old sister had seconds of the bread pudding and I got a head-rock from her mother after her first bite… something tells me this will be a winner for most holiday crowds. We whipped up some cream and used fresh raspberries for garnish. Try this dish for your family or friends this holiday season and you won’t be disappointed!
(In our haste we forgot to take photos of the dessert. Our apologies!)
Chocolate Raspberry Bread Pudding
- 6 cups of bread cubes
- 1 and 1/2 cups semi-sweet chocolate chips
- 1 cup raspberries (can be frozen)
- 4 eggs
- 1/2 cups whipping cream
- 1/2 cup milk
- 1/4 cup sugar
- 1 tsp. vanilla extract
- whipped cream and fresh raspberries for garnish
In a greased slow cooker, lay half of the bread cubes, chocolate chips and raspberries. Repeat layers. In a separate bowl, whisk the eggs, cream, milk, sugar and vanilla. Pour evenly over the bread mixture. Cover and cook on high for 2 1/4 to 2 1/2 hours, or until a thermometer reads 160 degrees. Let stand 5-10 minutes. Serve with whipped cream and fresh raspberries.