Bread Pudding:

2/3 c. plus 1 tbsp. sugar
1 c. heavy cream
1 (8 oz.) pkg. semisweet chocolate, coarsely chopped
5 eggs, separated
1/2 c. (1 stick) unsalted butter, cut into pieces
1 tbsp. vanilla extract
2 c. fresh bread crumbs, made from about 5 slices of firm-textured white bread

Preheat oven to 350°F. Butter an 8-inch square baking pan or 8x3-inch soufflé dish or cake pan and dust with 1 tablespoon of the sugar. In a medium saucepan, bring cream to a simmer. Place chocolate in a food processor and chop finely, 15 to 20 seconds. With the machine on pour in the hot cream. As soon as mixture is smooth, add 1/3 cup of sugar and egg yolks, one at a time. Add butter and vanilla. Process just until smooth.

In a large bowl, combine bread crumbs and chocolate mixture. Stir until well blended. Beat egg whites, until soft peaks form. Gradually beat in the remaining sugar and continue to beat until whites are glossy and stand in stiff peaks. Stir one-third of the egg whites into the chocolate mixture to lighten it. Fold in the remaining whites until no white streaks remain. Turn into the prepared baking pan. Place baking pan in a roasting pan and add enough warm water to reach halfway up the sides of the baking pan.

Bake in the center of oven for 45 to 50 minutes, or until the pudding is set and a cake tester plunged into center emerges with on a few crumbs clinging to it. Remove and let cool on a rack for 10 minutes, then invert onto a serving platter. Serve warm with custard sauce.

Custard Sauce:

12 strawberries
12 sprigs of mint
1/4 c. seedless raspberry jam
6 egg yolks
2/3 c. sugar
2 1/2 c. milk
1 1/2 tbsp. brandy
1 tsp. vanilla extract

In a large bowl, combine egg yolks and 1/3 cup sugar. Beat until sugar dissolves and the mixture is light colored (about 3 minutes).

In a heavy medium saucepan, combine milk and remaining sugar. Bring to a boil. Gradually whisk milk into the egg yolk mixture in a thin stream. Return mixture to saucepan. Cook over moderately low heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 10 minutes. It should register 180°F on an instant-reading thermometer; do not let sauce boil or the eggs will curdle. Remove from heat and strain into a bowl. Stir in brandy and vanilla. Serve warm, at room temperature, or chilled. Sauce can be made a day ahead. Refrigerate covered.

For Presentation: Cut the pudding in half and cut each half crosswise into 6 slices. Spoon about 3 tablespoons of custard sauce onto each dessert plate. Place a slice of chocolate bread pudding on top. Drizzle about 1 tablespoon of the sauce over the side of the pudding so that it cascades over the edge. Garnish each slice with a fanned out sliced strawberry and a sprig of mint.

For a professional-looking touch, stir 1 to 2 teaspoons of boiling water into jam until smooth and runny. Drizzle 1 teaspoon of the liquid jam over the custard sauce on each plate in a wavy pattern. Draw a knife through the design to give a feathered look.