This Crockpot Raspberry Chocolate Chip French Toast Casserole is a simple brunch dish that feels extra special. So decadent with chocolate and raspberries! It only has a few ingredients and is very easy to prepare. You can either make it ahead and let it soak overnight, or cook it right away – it turns out delicious either way. This is the perfect recipe for your spring and summer brunches!
- 1 cup Milk
- 4 large eggs
- 2 tablespoons Sugar
- 1 teaspoon Vanilla
- 6 cups Challah in cubes or brioche
- ½ pint Raspberries
- ½ cups Dark chocolate chips (I used Mini)
Whisk milk, eggs, sugar and vanilla in a medium bowl.
Place half of the challah cubes in a 4-5 quart slow cooker, pushing down slightly. Sprinkle with half the raspberries and chocolate chips. Repeat layers.
Pour the milk mixture over the top, cover, and cook over high heat for 2 hours, or until puffed and starting to brown on top.