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.
Strawberry Sauce:
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.