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Ingredients:

1 loaf Rhodes White Bread , baked and cubed
1 cup semisweet chocolate chips, milk chocolate chips
1 1/2 cups fresh strawberries, sliced
4 eggs
1/2 cup heavy cream
1/2 cup milk
1/4 cup sugar
1/2 teaspoon almond extract
1/4 cup sliced almonds
whipped cream and additional strawberries for garnish

In a slow cooker, sprayed with non-stick cooking spray, begin layering using half of the bread cubes, then half of the chocolate chips and then half of the strawberries. Repeat layers. In a bowl, whisk eggs, cream, milk, sugar and almond extract. Pour over bread mixture and sprinkle with almonds. Cover and cook on high for 2 1/4 to 2 1/2 hours. Let cool for 10 minutes. Serve with whipped cream and additional strawberries if desired.

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