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Chocolate Raspberry Bread Pudding

A slow cooker recipe

Yield: 8 servings



In a greased slow cooker, layer half of the bread cubes, chocolate chips and raspberries. Repeat layers.

In a bowl, whisk the eggs, cream, milk, sugar and vanilla. Pour over bread mixture. Cover and cook on high for 2 1/2 hours. Let stand for 5 to 10 minutes. Garnish with whipped cream and fresh mint leaves.

Please note that some ingredients and brands may not be available in every store.

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