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Slow Cooker Raspberry Chocolate French Toast

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Day old bread, raspberries and chocolate transform into a decadent breakfast casserole in your slow cooker.

Ingredients
  • 1 cup milk
  • 4 eggs
  • 2 tablespoons sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 7-8 cups day-old challah or brioche bread, cubed
  • 2 cups fresh raspberries
  • 3/4 cup dark or semi-sweet chocolate chips
Instructions
  1. In a medium bowl, whisk together, milk, eggs, sugar, vanilla, salt and nutmeg.
  2. Place half of the bread cubes in a lightly greased slow cooker and push down slightly. Sprinkle with half the raspberries and chocolate chips. Repeat with remaining bread, raspberries and chocolate chips.
  3. Pour milk mixture over top, pushing bread down slightly to coat in milk. Cover and bake for 2 hours, or until the top is puffed and golden.


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Savanna Nader

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