Print this entry

Yield: 12

  • 1 cup semi-sweet chocolate chips
  • 1 cup whipping cream
  • Two-thirds cup firmly packed brown sugar
  • 5 eggs, separated
  • One-half cup butter, cut into small pieces
  • 1 teaspoon vanilla
  • 4 cups Country Hearth 100% Whole Wheat Bread cut into 1/2-inch cubes
  • Cherry raspberry sauce, recipe follows


Heat oven to 350°

Grease a 2-quart baking dish. In large saucepan, combine chocolate chips and whipping cream. Heat over medium-low until chips are melted, stirring occasionally. Stir in one-third 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 butter and vanilla; stir until smooth. Remove from heat and gently fold in breadcrumbs.

In large bowl, beat egg whites at medium speed until soft peaks form. Gradually add remaining one-third cup brown sugar, beating at high speed until stiff peaks form. Fold egg white mixture into bread mixture. Pour into greased baking dish. Place baking dish in a 13X9-inch or larger pan. Pour boiling water into pan around baking dish to a depth of 1 inch. Bake for 35 to 40 minutes or center is set.


Cherry Raspberry Sauce


  • 2 tablespoons granulated sugar
  • 4 teaspoons cornstarch
  • 1 16-oz can pitted dark sweet cherries, drained, reserving liquid
  • 1 10-oz package frozen sweetened raspberries, drained, reserving liquid


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 pudding. Store pudding and sauce in refrigerator.