50+ Friends Club Cookbook
Cookies & Desserts
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Chocolate Bread Pudding with Strawberry Sauce
From the Kitchen of: Shelley
| Chocolate Bread Pudding | | 1/3 | Lb. | Chocolate, dark |
| 3/4 | C | Heavy cream |
| 1/2 | C | Sugar, superfine |
| 4 | | Eggs, separated |
| 1/4 | Lb. | Butter, unsalted |
| | | cut in small pieces |
| 3 | Tsp. | Vanilla |
| 1 1/2 | C | Breadcrumbs (white) |
| 1 | Tbsp. | Sugar, superfine |
- Process the chocolate in a food processor until finely chopped. Bring creamjust to simmering point in a saucepan. With the motor running, pour hot cream overchopped chocolate and process until smooth. Add 1/4 cup sugar, egg yolks (one at atime), butter and vanilla and process until combined. Combine breadcrumbs and chocolatemixture in a large bowl and mix well.
- Butter a round 9" cake tin or souffle dish and sprinkle with the extra fine sugar.Beat egg whites until soft peaks form. Gradually add remaining sugar, beating untilthick and glossy.
- Gently fold whites into the chocolate mixture until thoroughly combined. Spoonmixture into prepared tin and place in a baking pan. Pour in enough hot water to comehalfway up the sides of the tin and bake at 325 degrees for 45-50 minutes, or untilcooked when tested with a skewer. Leave in tin for 10 minutes before turning out on aserving platter. Serve warm or cold with Strawberry Sauce.
| Strawberry Sauce | | 1 1/8 | Lb. | Strawberries, cleaned |
| 2 | Tbsp. | Sugar, superfine |
| 2 | Tbsp. | Brandy |
- Process half the strawberries, hulled, with 2 tablespoons of sugar and brandy untilsmooth and well combined. Transfer to a small saucepan and cook over low heat until justsimmering. Add the other half of hulled (and chopped) strawberries and cook gently until warmed through.Makes about 1 1/2 cups of sauce.