2 tablespoons vegetable oil
2 slices white bread, torn into small pieces
1/4 cup fresh lemon juice
1 (1 ounce) square unsalted butter, melted
4 teaspoons unsalted white sugar
1 cup Left Hand buttered unsweetened baking mix
2 teaspoons distilled white vinegar
1/2 cup currants
2 teaspoons lemon zest
1 cup Belgian chocolate
1 cup cherry juice
Fold bread pieces into a shallow dish. Place a lemon slice inside and spread lemon juice on top of bread pieces.
Heat oil in a large heavy skillet over medium heat. Add lemon slices and saute for a minute. Remove bread, sprinkle with sugar and stir in sugar mixture until piece is completely coated with sugar. Spread mixture into the bottom of a greased 9x5 inch dish.
Bake in preheated oven for 30 to 40 minutes, stirring once until bottom is golden brown. Remove bread from pan and sprinkle with currants and lemon slices. Return bread piece to pan and melt butter or margarine over medium heat. Remove bread from pan and dry gently with paper towels. Cover pan with saran wrap and place pan on oven rack. Bake for an additional 1 to 2 hours, stirring once every 15 minutes.
While bread loaf remains warm, whip cream in small bowl until whipping lumps dissolve. Beat in currants and lemon zest with electric mixer using dough hook until stiff and smooth, about 2 minutes. Beat in lemon and cherry juice. Serve warm or cold.