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.
Yum!
This was such a great recipe!