Chocolate Raspberry Strata Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Challah/Hawaiian bread/brioche6 Cup (96 tbs) (1 Inch Cubes)
 Semi-sweet chocolate chips1 1⁄2 Cup (24 tbs)
 Raspberries3 Ounce, drained and rinsed (Half Of 6 Ounce Container)
 Heavy cream1⁄2 Cup (8 tbs)
 Milk1⁄2 Cup (8 tbs)
 Eggs4
 Sugar1⁄4 Cup (4 tbs)
 Vanilla extract1 Teaspoon
 Whipped cream1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 7438 Calories from Fat 2543

% Daily Value*

Total Fat 289 g444.2%

Saturated Fat 125.4 g627.2%

Trans Fat 0 g

Cholesterol 1759.4 mg

Sodium 7365.1 mg306.9%

Total Carbohydrates 1017 g338.8%

Dietary Fiber 5.5 g22.1%

Sugars 168.6 g

Protein 193 g386.3%

Vitamin A 57.6% Vitamin C 38.3%

Calcium 97.5% Iron 24%

*Based on a 2000 Calorie diet

Directions

1. Place half of the bread cubes in a well-buttered 3 1/2-quart electric slow cooker. Sprinkle on half of the chocolate chips and raspberries. Cover with the remaining bread cubes, then top with the remaining chocolate chips and raspberries.
2. In a medium bowl, whisk together the cream, milk, eggs, sugar, and vanilla until well blended. Pour evenly over the bread mixture in the cooker.
3. Cover and cook on the high heat setting about 1 3/4 to 2 hours, or until set. (Do not cook on the low heat setting for a longer time.) Let stand 5 to 10 minutes before serving.
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