California Strawberries
The Ripe Ingredient
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Chocolate Strawberry Bread Pudding
2 1/2 cups heavy cream, scalded
10 1oz. squares semi-sweet chocolate, finely chopped.
1 2/3 cups sugar
12 eggs, separated
10 oz (1 1/4 cups melted butter)
2 tablespoons vanilla extract
1/2 teaspoon almond extract
2 lbs. 4 oz. (15 cups) fresh, firm textured bread crumbs
5 cups frozen whole, unsweetened California strawberries, pureed.
1/4 cup powdered sugar
Strawberry Sauce:
1 quart apple juice
1 cup sugar
1/4 cup cornstarch
10 oz. (2 cups) frozen whole, unsweetened California strawberries, pureed
1/4 teaspoon almond extract
Directions
Butter 24 (1 cup capacity) baking dishes, set aside. Pour cream over chocolate to melt; mix until smooth. Whisk in 7 oz. (1 cup) sugar, egg yolks, butter, vanilla and almond extract. Meringue egg whites with (5 oz.) 2/3 cup sugar. Fold into chocolate batter. Spoon batter into prepared baking dishes; place in large baking pan. Add warm water to large pan to reach halfway up baking cups. Bake at 350 F, 50 to 60 minutes, until a pick inserted comes out with only a few crumbs Remove cups from water to cool. To serve, spoon 1/4 cup Strawberry Sauce onto plate. Unmold pudding on top; dust with powdered sugar. For sauce: Whisk together apple juice, sugar and cornstarch in saucepan. Cook until mixture boils and thickens. Blend in strawberry puree and almond extract.
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