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Name: Chocolate Bread Pudding with Cherry Raspberry Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: Bread Pudding; Cherry Raspberry Sauce; 4 ts Cornstarch; 5 Eggs separated; 1 ts Vanilla; ; reserve liquid; 10 oz Frozen raspberries; thawed; 2/3 c Brown sugar; firmly packed; 1/2 c Butter or margarine; cut; 16 oz Pitted dark sweet cherries;; 6 oz Semisweet chocolate chips; 4 c Soft bread cubes; ; liquid; 1 c Whipping cream; 2 tb Sugar

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INGREDIENTS

Bread Pudding
Cherry Raspberry Sauce
4 ts Cornstarch
5 Eggs ; separated
1 ts Vanilla
; reserve liquid
10 oz Frozen raspberries; thawed
2/3 c Brown sugar; firmly packed
1/2 c Butter or margarine; cut
16 oz Pitted dark sweet cherries;
6 oz Semisweet chocolate chips
4 c Soft bread cubes
; liquid
1 c Whipping cream
2 tb Sugar

Servings

INSTRUCTIONS

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. Recipe by: Charmaine Corbasson Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Bread Pudding with Cherry Raspberry Sauce

Bread Pudding
 Cherry Raspberry Sauce
4 ts Cornstarch
5 Eggs separated
1 ts Vanilla
 ; reserve liquid
10 oz Frozen raspberries; thawed
2/3 c Brown sugar; firmly packed
1/2 c Butter or margarine; cut
16 oz Pitted dark sweet cherries;
6 oz Semisweet chocolate chips
4 c Soft bread cubes
 ; liquid
1 c Whipping cream
2 tb Sugar

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.    Recipe by: Charmaine Corbasson <ccorbasson@frontier.canrem.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (275g)
Recipe Makes: 10 servings

Calories: 431
Calories from Fat: 190 (44%)

Amt Per Serving		% DV

	Total Fat 21.2g	28 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 7.4g
	Polyunsanturated Fat 2.6g
Cholesterol 537mg		165 %
Sodium 484.3mg		17 %
Potassium 278.9mg		7 %
Total Carbohydrate 42.4g		12 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 40.4g
Protein 20g		29 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 431

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