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Chocolate Bread Pudding with Cherry Raspberry Sauce rec.food.recipes/Carole/2000 Servings: 10
BREAD PUDDING 6 ounces semisweet chocolate chips 1 cup whipping cream 2/3 cup firmly packed brown sugar 5 eggs -- separated 1/2 cup butter or margarine -- cut into pieces 1 teaspoon vanilla extract 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 raspberries, frozen -- thawed and drained, reserve liquid
Heat oven to 350. 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 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 13 x 9-inch or larger pan. Bake for 40 minutes or until center is set.
In medium saucepan, combine sugar and cornstarch. Gradually stir in reserved liquids from fruits. Cook over medium-high heat until mixture boils 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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