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Foodgeek: |
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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6 oz. semisweet chocolate chips
1 cup whipping cream
2/3 cup brown sugar, firmly packed
5 eggs, separated
1/2 cup butter or margarine, cut into pieces
1 tsp. vanilla
4 cups soft bread cubes
Cherry Raspberry Sauce:
2 tbsp. sugar
4 tsp. cornstarch
16 oz. pitted dark sweet cherries, drained, reserve liquid
10 oz. frozen raspberries, thawed and drained, reserve liquid
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Directions:
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Heat oven to 350°F. Grease 12x8-inch (2 quart) baking dish. In large saucepan, combine chocolate chips and whipping cream. Heat over medium-low heat until chips are melted, stirring occasionally. Stir in 1/3 cup of the brown sugar. Add egg yolks 1 at a time, blending well after each addition. Continue cooking until slightly thickened, stirring constantly. Add margarine and vanilla; stir until smooth. Remove from heat; stir in bread cubes.
In large bowl, beat egg whites at medium speed until soft peaks form. Gradually add remaining 1/3 cup brown sugar, beating at high speed until stiff peaks form. Fold egg white mixture into chocolate mixture. Pour into greased baking dish. Place baking dish in 13x9-inch or larger pan. Pour boiling to 40 minutes or until centre is set.
In medium saucepan, combine sugar and cornstarch. Gradually stir inreserved liquids from fruits. Cook over medium-high heat until mixture bowls and thickens, stirring constantly. Cool slightly; stir in fruit. Serve over warm bread pudding. Store any remaining bread pudding and sauce in refrigerator.
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