Chocolate Bread Pudding With Cherry Raspberry Sauce

Directions

1. Heat oven to 350F. Grease 12 X 8-inch (2 qt) baking dish. In large saucepan, combine chocolate chips and whipping cream. Heat over medium-low heat till chips are melted, stirring occasionally. Stir in 1/3 c. of the brown sugar. Add in egg yolks 1 at a time, blending well after each addition. Continue cooking till slightly thickened, stirring constantly. Add in margarine and vanilla; stir till smooth.
2. Remove fromheat; stir in bread cubes.
3. In large bow, beat egg whites at medium speed till soft peaks form.
4. Gradually add in remaining 1/3 c. brown sugar, beating at high speed till stiff peaks form. Fold egg white mix into chocolate mix. Pour into greased baking dish. Place baking dish in 13 X 9-inch or possibly larger pan. Pour boiling to 40 min or possibly till centre is set.
5. In medium saucepan, combine sugar and cornstarch. Gradually stir in reserved liquids from fruits. Cook over medium-high heat till mix bowls and thickens, stirring constantly. Cold slightly; stir in fruit.
6. Serve over hot bread pudding. Store any remaining bread pudding and sauce in refrigerator.