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.