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Chocolate Bread Pudding With Cherry Raspberry Sauce

6 ounces semisweet chocolate chips
1 cup whipping cream
2/3 cup firmly packed brown sugar
5 eggs, separated
1/2 cup butter or margarine, cut into pieces
1 teaspoon vanilla extract
4 cups soft bread cubes

2 tablespoons sugar
4 teaspoons cornstarch
16 ounces pitted dark sweet cherries, drained,reserve liquid
10 ounces raspberries, frozen, thawed and drained, reserve liquid

Heat oven to 350. Grease 12 x 8-inch (2 quart) baking dish. In
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, stirring constantly. Add margarine and vanilla; stir
until smooth. Remove from heat; stir in bread cubes.

In large bowl, beat egg whites at medium speed until soft peaks
form. Gradually add remaining 1/3 cup brown sugar, beating at high
speed until stiff peaks form. Fold egg white mixture into chocolate
mixture. Pour into greased baking dish. Place baking dish in 13
x 9-inch or larger pan. Bake for 40 minutes or until center is set.

In medium saucepan, combine sugar and cornstarch. Gradually stir
in reserved liquids from fruits. Cook over medium-high heat until
mixture boils and thickens, stirring constantly. Cool slightly;
stir in fruit. Serve over warm bread pudding. Store any remaining
bread pudding and sauce in refrigerator.


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