INGREDIENTS

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