Serves: 6
Total Calories: 787
In a slow cooker, sprayed with non-stick cooking spray, begin layering using half of the bread cubes, then half of the chocolate chips and then half of the strawberries. Repeat layers. In a bowl, whisk eggs, cream, milk, sugar and almond extract. Pour over bread mixture and sprinkle with almonds. Cover and cook on high for 2 1/4 to 2 1/2 hours. Let cool for 10 minutes. Serve with whipped cream and additional strawberries if desired.
This Chocolate Strawberry Bread Pudding recipe is from the Cook'n with Rhodes Cookbook. Download this Cookbook today.
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