Chocolate Strawberry Bread Pudding

Source: California Strawberry Advisory Board

Yield: 24 servings

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Nutritional Information:
Nutritional Information

Ingredients

•	Chocolate Strawberry Bread Pudding

•	2-1/2 cups SYSCO Imperial heavy cream, scalded

•	10 squares (1 oz. each) semi-sweet chocolate, finely chopped

•	1-2/3 cups SYSCO Classic sugar

•	12 SYSCO Classic eggs, separated

•	Ingredient 6: 1-1/4 cups SYSCO Imperial butter, melted

•	2 tbsp. SYSCO Imperial/McCormick vanilla extract

•	1/2 tsp. SYSCO Imperial/McCormick almond extract

•	3-3/4 qts. fresh, firm-textured bread crumbs

•	5 cups SYSCO Natural frozen strawberries, coarsely chopped

•	1/4 cup SYSCO Classic powdered sugar

•	Strawberry Sauce* (recipe follows)

Preparation

1.	Grease 24 (1 cup capacity) baking dishes; set aside.

2.	Pour cream over chocolate to melt; mix until smooth. Whisk in 1 cup sugar, egg yolks, butter, vanilla and almond extract. Fold in bread crumbs and strawberries.

3.	Whip egg whites with 2/3 cup sugar into a stiff but not dry meringue. Fold into chocolate butter.

4.	Spoon batter into baking dishes; place in large baking pan. Add warm water to pan to reach halfway up baking cups.

5.	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.

6.	To serve, spoon 1/4 cup strawberry sauce onto plate. Unmold pudding on top; dust with powdered sugar.

7.	*Strawberry Sauce: Whisk together 1 quart SYSCO Imperial apple juice, 1 cup SYSCO Classic sugar, and 1/4 cup SYSCO Classic cornstarch in saucepan. Cook until mixture boils and thickens. Blend in 2 cups strawberry puree and 1/4 tsp. SYSCO Imperial/McCormick almond extract.