Chocolate Bread Pudding with Cherry Raspberry Sauce
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Ingredients
| 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 | | 1-1/3 tbsp. | cornstarch | | 1 lb. | pitted dark sweet cherries, drained, reserve liquid | | 10 oz. | frozen raspberries, thawed and drained, reserve liquid |
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Instructions
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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