CHOCOLATE STRAWBERRY BREAD PUDDING
2 ½ cups heavy cream, scalded 1 2/3 cups sugar
10-1 oz. Squares semi sweet chocolate 12 eggs, separated
1 ¼ cup butter, melted 2 Tbs. vanilla extract
½ tsp. almond extract ¼ cup powdered sugar
15 cups fresh, firm textured bread crumbs 5 cups (approx. 2 lbs.) strawberries, pureed
Butter 24-1 cup capacity baking dishes, set aside. Pour cream over chocolate to melt, until smooth. Whisk in 1 cup sugar, egg yolks, butter, vanilla and almond extract. Fold in bread crumbs and strawberries.
Meringue egg whites with 2/3 cup of sugar. Fold into chocolate batter.
Spoon butter into prepared baking dishes; place in large baking pan.
Add warm water to large pan to reach halfway up baking cups.
Bake at 350 degrees, 50 to 60 minutes, until a toothpick inserted comes out with only a few crumbs. Remove cups from water to cool.
To serve, spoon ¼ cup strawberry sauce (below) onto the plate. Unmold pudding from dish and place on top of sauce; dust with powdered sugar.
Yields 24 individual servings.
1 qt. apple juice 1 cup sugar
¼ cup cornstarch 2 cups strawberries, pureed
¼ tsp. almond extract
Whisk together apple juice, sugar and cornstarch in saucepan. Cook until mixture boils and thickens. Blend in strawberry puree and extract.