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.
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.
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.