| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Choco1 | 10 | Servings | |
INGREDIENTS
| Bread Pudding | ||
| 6 | oz | Semisweet chocolate chips |
| 1 | c | Whipping cream |
| 2/3 | c | Brown sugar, firmly packed |
| 5 | Eggs, separated | |
| 1/2 | c | Butter or margarine, cut |
| into pieces | ||
| 1 | t | Vanilla |
| 4 | c | Soft bread cubes |
| Cherry Raspberry Sauce | ||
| 2 | T | Sugar |
| 4 | t | Cornstarch |
| 16 | oz | Pitted dark sweet cherries |
| drained reserve | ||
| liquid | ||
| 10 | oz | Frozen raspberries, thawed |
| and drained | ||
| reserve liquid |
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 <ccorbasson@frontier.canrem.com> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 591
Calories From Fat: 244
Total Fat: 28.1g
Cholesterol: 127mg
Sodium: 440.1mg
Potassium: 328mg
Carbohydrates: 78g
Fiber: 6g
Sugar: 33.1g
Protein: 11.2g