 Ingredients
1 loaf (12 oz.) crusty white bread cut into 1-inch cubes
1 cup Sun-Maid Raisins
1/2 cup Sun-Maid California Apricots
1 bag (12 oz) dark or semi-sweet chocolate chips
3 large eggs
1 cup chocolate milk
1 cup heavy cream
1/2 cup sugar
pinch salt
2 tablespoons butter cut into small pieces
1 tablespoon cinnamon sugar
1 cup caramel ice cream topping
Directions: SPRAY inside of a 4-quart slow cooker with cooking spray.
PLACE bread cubes, raisins, apricots and chocolate chips in a
large mixing bowl and toss to combine.
WHISK together eggs, chocolate milk, cream, sugar and salt in a
medium mixing bowl.
POUR custard mixture
over bread mixture.
Makes 6 servings.
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