Chocolate Bread Pudding

6 cups cubed day-old bread (3/4-inch cubes)
1-1/2 cups semisweet chocolate chips
1 cup fresh raspberries
4 eggs
1/2 cup whipping cream
1/2 cup milk
1/4 cup sugar
1 teaspoon vanilla extract
Whipped cream and additional raspberries, optional

In a greased slow cooker, layer half of the bread cubes, chocolate chips and raspberries. Repeat layers. In a bowl, whisk the eggs, cream, milk, sugar and vanilla. Pour over bread mixture.

Cover and cook on high for 2-1/4 to 2-1/2 hours or until a thermometer reads 160 degrees. Let stand for 5-10 minutes. Serve with whipped cream and additional raspberries if desired. Makes 6-8 servings.