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Chocolate Bread Pudding with Cherry-Raspberry Sauce

Delicious cherry and berry sauce makes this chocolate pudding wonderful - perfect dessert to be served at your next party.

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  • prep time 30 min
  • total time 1 hr 10 min
  • ingredients 11
  • servings 20
 

Ingredients

Bread Pudding

1
bag (6 oz) semisweet chocolate chips (1 cup)
1
cup whipping cream
2/3
cup packed brown sugar
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 granulated sugar
4
teaspoons cornstarch
1
can (16 oz) pitted dark sweet cherries in syrup, drained, liquid reserved
1
box (10 oz) frozen raspberries in syrup, thawed, drained, liquid reserved

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Grease 12x8-inch (2-­quart) glass baking dish with shortening. In large saucepan, heat chocolate chips and whipping cream over medium­-low heat, stirring occasionally, until chips are melted. Stir in 1/3 cup of the brown sugar. Beat in 1 egg yolk at a time until well blended. Continue cooking until slightly thickened. Add butter and vanilla; stir until smooth. Remove from heat; stir in bread cubes.
  • 2 In large bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add remaining 1/3 cup brown sugar, beating on highest speed until stiff peaks form. Fold egg whites into chocolate mixture. Pour into baking dish. place baking dish on 15x10x1-inch pan until water is 1/2 to 3/4 inch deep. Bake 35 to 40 minutes or until center is set.
  • 3 In medium saucepan, mix granulated sugar and cornstarch. Gradually stir in reserved liquids from fruits. Cook over medium­-high heat, stirring constantly, until mixture boils and thickens. Cool slightly; stir in fruit. Serve over warm bread pudding. Store any remaining bread pudding and sauce in refrigerator.
  • 1 Heat oven to 350°F. Grease 12x8-inch (2-­quart) glass baking dish with shortening. In large saucepan, heat chocolate chips and whipping cream over medium­-low heat, stirring occasionally, until chips are melted. Stir in 1/3 cup of the brown sugar. Beat in 1 egg yolk at a time until well blended. Continue cooking until slightly thickened. Add butter and vanilla; stir until smooth. Remove from heat; stir in bread cubes.
  • 2 In large bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add remaining 1/3 cup brown sugar, beating on highest speed until stiff peaks form. Fold egg whites into chocolate mixture. Pour into baking dish. place baking dish on 15x10x1-inch pan until water is 1/2 to 3/4 inch deep. Bake 35 to 40 minutes or until center is set.
  • 3 In medium saucepan, mix granulated sugar and cornstarch. Gradually stir in reserved liquids from fruits. Cook over medium­-high heat, stirring constantly, until mixture boils and thickens. Cool slightly; stir in fruit. Serve over warm bread pudding. Store any remaining bread pudding and sauce in refrigerator.

EXPERT TIPS

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Expert Tips

To really make this a "to-die-for" fantasy dessert, spoon generous dollops of whipped cream on each serving and then drizzle with warm hot fudge sauce or chocolate sauce. Go all out by topping it off with a chocolate-covered long-stemmed cherry!

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
105mg
105%;
Total Carbohydrate
27g
27%
(Dietary Fiber
2g
2%
  Sugars
21g
21%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
4%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.