4 cups Breadsmith Honey White, cut into 1-inch cubes
1 1/2 cups semisweet chocolate chips
1/2 pint fresh raspberries (about 6 ounces, divided)
1/2 cup milk
1/2 cup whipping cream
1 teaspoon vanilla extract
1/4 cup sugar
whipped cream for garnish (optional)
Place bread cubes evenly in an 11x7-inch baking dish.
Sprinkle with chocolate chips and 2/3 of raspberries.
Whisk together eggs, milk, cream, vanilla and sugar in medium bowl until well blended. Pour evenly over bread mixture.
Cover with plastic wrap; refrigerate 4 hours or overnight.
Bake uncovered at 325 degrees for 35 to 40 minutes or until puffed and set. Let stand 10 minutes.
Serve warm, garnished with remaining raspberries and whipped cream if desired.
Makes 6 servings.