Chocolate Bread Pudding with Cherry-Raspberry Sauce

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

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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