CrockPot White Chocolate Raspberry Bread Pudding
Ingredients
8 Cups Cubed French Bread (Day-Old Bread Preferred)
1 ½ Cups Fresh Raspberries (Plus Additional For Serving)
1 Cup White Chocolate Chips (Plus Additional For Serving)
4 Large Eggs
¼ Cup Unsalted Butter (Melted)
¼ Cup Granulated Sugar
1 Teaspoon Pure Vanilla Extract
Directions
Spray either a 3.5 quart casserole slow cooker OR 6 quart or larger slow cooker with non-stick cooking spray.
Layer half of the cubed French bread, raspberries and white chocolate chips in the bottom of the prepared slow cooker.
Repeat with the remaining half of the bread, raspberries and white chocolate.
In a medium mixing bowl, whisk together the eggs, melted butter, sugar and vanilla extract until well combined.
Pour egg mixture over the top of the bread in the slow cooker, pressing the bread into the egg custard with the back of a wooden spoon or spatula making sure all of the bread is moistened with the custard.
Cover and cook on HIGH for 2 to 2 1/2 hours or until a knife inserted in the middle of the bread pudding comes out clean.
If desired, melt about 1/2 cup of additional white chocolate chips in a microwave safe bowl in the microwave in 30 second intervals (stirring in between) until melted. Drizzle over top of the bread pudding and garnish with additional fresh raspberries.