Slow Cooker Raspberry Chocolate Casserole

This Raspberry Chocolate Casserole is surely a crowd pleaser. A quick and easy dessert prepared with a slow cooker, along with simple ingredients and a recipe that embraces creative change. 

Every spoonful of this treat is loaded with rich,melted chocolate and tart,sweet raspberries. This lovely dessert is also nothing without its staple of sweet Hawaiian bread as well as a garnish of whip cream upon every serving.

This slow cooker dessert keeps it simple for everyone and bakes rather quickly. Here all you need to know is how to measure,mix and layer. Just how any casserole is formed

However, If your not a raspberry fan, then feel free to mix it up. Blueberries,blackberries or even strawberries are a great option.

Although, I certainly advocate to save this recipe for when that chocolate and raspberry craving kicks in. You won't be disappointed.

Raspberry Chocolate Casserole
Slow Cooker Desserts By Jonnie Downing
(My Adaptions In Brackets)

6 cups cubed brioche,challah or Hawaiian bread
(Used Hawaiian rolls,cubed)
1 1/2 cups semisweet chocolate chips
(Used 2 cups)
1 cup fresh raspberries
(Used 2 cups frozen raspberries)
1/2 cup heavy cream
4 large eggs
1/4 cup granulated sugar
1 tsp vanilla extract

1. Greased the inside of my 8 quart slow cooker.Poured in half of the cubed bread,along with half of the chocolate chips and half of the raspberries.Then layered again with the remaining bread,chocolate and berries.

2. In a medium bowl, I whisked together the heavy cream,eggs,sugar and vanilla,until well mixed.Then I poured the liquid mixture in the slow cooker.

 

3. Covered the slow cooker with the lid and cooked on high for 1 3/4- 2 hours,or until set and golden brown. Then I let it stand for about 5 to 10 minutes before serving.

Recommendation: Garnish with whip cream. Used the left over heavy cream and beat, until it reaches stiff peaks.Add a spoonful of granulated sugar, if desired.