| Bread Pudding | ||
|---|---|---|
| 1 | 6 Oz. pkg. | Semi-Sweet chocolate chips |
| 1 | Cup | Whipping cream |
| 2/3 | Cup | Brown sugar, firmly packed |
| 5 | Eggs | Separated |
| 1/2 | Cup | Butter or margarine, cut in pieces |
| 1 | Tsp. | Vanilla |
| 4 | Cups | Soft bread cubes |
Heat oven to 350°. Grease a 12 x 8 inch baking dish. In a 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. Add margarine and vanilla; stir until smooth. Remove from heat; stir in bread cubes.
In a large bowl, beat egg whites at medium speed until soft peaks form. Gradually add remaining 1/3 cup brown sugar, beating at highest speed until stiff peaks form. Fold egg whites into chocolate mixture. Pour into greased baking dish. Set baking dish in pan of hot water and bake at 350° for 35 to 40 minutes or until center is set.
| Cherry Raspberry Sauce | ||
|---|---|---|
| 2 | Tbsp. | Sugar |
| 4 | Tsps. | Cornstartch |
| 1 | 16 oz. can | Pitted dark sweet cherries, drained, reserving liquid |
| 1 | 10 oz. pkg. | Frozen raspberries in syrup, thawed, drained, reserving liquid |