Crock Pot Chocolate Raspberry Bread Pudding

Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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.