| 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 |
ts |
Vanilla |
| 4 |
c |
Soft bread cubes |
|
|
Cherry Raspberry Sauce |
| 2 |
tb |
Sugar |
| 4 |
ts |
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>
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