*  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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