6 cups (1-inch cubes) Hawaiian bread, challah or brioche
1/2 cup heavy cream
1/2 cup milk
5 1/2 cups semisweet chocolate chips
4 eggs
1/2 pint fresh raspberries (do not substitute frozen)
1/4 cup granulated sugar
1 teaspoon vanilla extract
Whipped cream

Place half of the bread cubes in a well-buttered crockpot. Sprinkle on half of the chocolate chips and raspberries. Cover with the remaining bread cubes, then top with the remaining chocolate chips and raspberries.

In a medium bowl, whisk together the cream, milk, eggs, sugar and vanilla extract until well blended. Pour evenly over the bread mixture in the crockpot. Cover and cook on HIGH for 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.

Serve garnished with whipped cream.

Per serving: 897 Calories (kcal); 57g Total Fat; (51% calories from fat); 11g Protein; 108g Carbohydrate; 155mg Cholesterol; 71mg Sodium Food

Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 7 Other Carbohydrates

NOTES: This dessert strata is a type of bread pudding. It is designed to be cooked on the HIGH heat setting.

Yield: about 6 servings