In a large bowl, whisk together eggs, milk, ¼ cup (60 mL) maple syrup and almond extract.

Add 4 cups (1 L) of the bread to 6-quart (6 L) slow cooker. Scatter ½ cup (125 mL) of the chocolate and ½ cup (125 mL) of the raspberries. Repeat with remaining ingredients. Pour egg mixture over bread and gently press down to absorb liquid. Top with almonds, if using.

Cook on HIGH for 2 hours or until egg mixture is set and chocolate has softened. Serve warm with maple syrup.

• 4 4 eggs
• 500 ml 2 cups milk
• 60 ml 1/4 cup pure maple syrup
• 5 ml 1 tsp almond extract
• 2 L 8 cups 1-inch (2.5 cm) cubed whole wheat bread, divided
• 1 pkg 1 pkg (8oz/225g) semisweet chocolate, chopped and divided
• 250 ml 1 cup fresh raspberries, divided
• 60 ml 1/4 cup sliced almonds, toasted (optional)
• pure maple syrup