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Chocolate Bread Pudding with Cherry-Raspberry Sauce

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  0 reviews
  • 30 min prep time
  • 1 hr 10 min total time
  • 11 ingredients
  • 20 servings
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Delicious cherry and berry sauce makes this chocolate pudding wonderful - perfect dessert to be served at your next party.

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

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

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!

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
Calories from Fat
110
% Daily Value
Total Fat
12g
19%
Saturated Fat
7g
36%
Trans Fat
0g
0%
Cholesterol
80mg
26%
Sodium
105mg
4%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
7%
Sugars
21g
21%
Protein
3g
3%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
6%
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 Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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