6 cups Hawaiian bread, Challah or brioche, cut into 1 inch cubes
1 1/2 cups semisweet chocolate chips
1/2 pint fresh raspberries (do not use frozen), rinsed & drained
1/2 cup heavy cream
1/2 cup milk
4 eggs
1/4 cup sugar
1 tsp. vanilla extract
Whipped cream

Place half of the bread cubes in a well-buttered 3 1/2 qt. crockpot. Sprinkle on half of the chocolate chips & raspberries. Cover with the remaining bread cubes, then top with the remaining chocolate chips & raspberries.

In a medium bowl, whisk together the cream, milk, eggs, sugar, & vanilla until well blended. Pour evenly over the bread mixture in the cooker.

Cover & cook on high heat about 1 3/4 to 2 hours, or until set. Do not cook on low heat for a longer time. Let stand for about 5 to 10 minutes before serving. Serve garnished with whipped cream.