October 27, 2016
Comfort Food, Desserts, Dairy,
Fruit, Raspberry, North American, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, One-Bowl Does it!, Small Batch Cooking, Brunch, Christmas, Entertaining, Fall/Autumn, Sunday Dinner, Winter, Oven Bake, Slow Cooker, Vegetarian, Alcohol, Chocolate more
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"Purely decadent, rich; but, super easy. A perfect dessert to make for company. I found this in a small crock pot cook book a couple of years ago. And, it keeps popping up online; so, I guess it has to be well liked. Definitely worth sharing. I have to put my spin on it with 'Brandied Whipped Cream.'"
Custard ... In a large bowl, add the cream, milk, eggs, sugar, and vanilla; and, mix until well combined. Then, add the bread cubes; and, toss - making sure all the cubes are soaked in the custard. Let the bread cubes rest on the counter a good 15-20 minutes to absorb all the liquid.
Crock Pot ... Add half of the soaked bread cubes; then top with half of the chocolate chips and half of the raspberries. Then, repeat - bread cubes, chocolate, and raspberries.
Cook ... Put the lid on, and bake 1 1/2-2 hours on high heat. I have doubled this recipe; but, used my larger oval crock pot. One note - all crock pots cook differently; so, just keep an eye on it.
Whipped Cream ... First, I find it really important to use a chilled bowl. Now, it isn't necessary; but really helpful. Then, simply whip your heavy cream on high speed. Add the sugar, to taste; along with the vanilla and brandy. Keep chilled until ready to use.
Serve and ENJOY! ... Just spoon into your favorite bowl; and, add a dollop of whipped cream on top. And, don't forget a mint leaf as a garnish - it just looks pretty! Talk about a simple, dessert; and perfect for company. I have done this with blueberries, peaches, and strawberries too.
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