Chocolate Bread Pudding with Cherry Raspberry Sauce

* Exported from MasterCook *

Chocolate Bread Pudding with Cherry Raspberry Sauce

Recipe By : Charmaine Corbasson <ccorbasson@frontier.canrem.com>
Serving Size : 10 Preparation Time :0:00
Categories : Puddings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Bread Pudding
6 ounces 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 teaspoon vanilla
4 cups soft bread cubes
Cherry Raspberry Sauce
2 tablespoons sugar
4 teaspoons cornstarch
16 ounces pitted dark sweet cherries, drained -- reserve liquid
10 ounces frozen raspberries, thawed and drained -- reserve liqu



Heat oven to 350F. Grease 12 X 8-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 fromheat; stir in bread
cubes.

In large bow, 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 13 X 9-inch or larger pan.
Pour boiling to 40 minutes or until centre is set.

In medium saucepan, combine sugar and cornstarch. Gradually stir in
reserved 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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