Chocolate Bread Pudding with a Raspberry Cherry Sauce

*Chocolate Bread Pudding with a Raspberry Cherry Sauce*
Serves 20

Rich chocolate soufflee like bread pudding.  Delicious!

For the pudding:
1 cup of semi sweet chocolate chips
1 cup whipping cream
2/3 cup firmly packed soft light brown sugar
5 eggs, separated
1/2 cup butter, cut into pieces
1 tsp vanilla
4 cups soft bread cubes

For the Sauce:
2 TBS sugar
4 tsp cornstarch
1 (16-oz) tin of pitted dark sweet cherries, drained and syrup reserved
1 (10-oz) packet of frozen raspberries in syrup, thawed, drained, and syrup reserved

Preheat the oven to 180*C/350*F/gas mark 4.  Butter a 12 by 8 inch baking dish.

Combine the chocolate chips and cream in a large saucepan.  Heat over low heat until the chips are melted, stirring occasionally.  Stir in 1/3 cup of the brown sugar.  Add the egg yolks, one at a time, blending well after each addition.  Continue to cook until slightly thickened.  Add the butter and vanilla.  Stir until smooth.  remove from the heat and stir in the bread.

Beat the egg whites in a large bowl until soft peaks form.  Gradually beat in the remaining brown sugar, beating at the highest speed until stiff peaks form.  Fold this mixture into the chocolate mixture.  Pour into the prepared baking dish.  Set the baking dish into a pan of hot water which comes 1/2 way up the sides of the baking dish.  (I put the pan in the oven and set the baking dish into it and then add the hot water, as it is difficult to move it once it is filled and the baking dish is in it.)  Bake for 35 to 40 minutes until the centre is set.

To make the sauce, combine the sugar and the cornstard.  Gradually stir in the reserved liquids from the fruits.  Cook over medium heat until the mixture boils and thickens, stirring constantly.  Cool slightly, then stir in the fruit.  Serve over the warm bread pudding.

Store any leftover pudding and sauce in the refrigerator.