Ingredients
- 1 cup heavy or whipping cream - 1 cup milk - 1/4 cup I Can't Believe It's Not Butter!® Spread - 1/2 cup sugar - 1 Tbsp. raspberry liqueur (optional) - 3 eggs - 6 squares (1 oz. ea.) unsweetened or bittersweet chocolate, melted and cooled slightly - 12 slices (8 oz.) firm white bread, crusts trimmed - 1 cup raspberries |
Instructions
Preheat oven to 350°. Grease 8-inch square baking dish; set aside.
Heat cream, milk, I Can't Believe It's Not Butter!® Spread and sugar in medium saucepan over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Stir in liqueur. Remove from heat and cool slightly.
Beat eggs, then slowly beat in cream mixture and melted chocolate in large bowl with wire whisk. Arrange 6 bread slices, overlapping edges in prepared dish. Top with 1/2 cup raspberries, remaining bread slices, then remaining raspberries. Pour chocolate mixture over bread; let stand 10 minutes.
Bake 50 minutes or until bread is puffed in center and bubbling at edges. Serve warm.