Preheat oven to 350 degrees.
Finely chop chocolate in a food processor.
Heat cream in a heavy saucepan until it begins to bubble.
With the motor running, pour hot cream over chopped chocolate and process until smooth.
Add 1/4 c sugar, butter, vanilla and egg yolks one at a time, processing after each addition until mixed thoroughly.
Combine breadcrumbs and chocolate mixture in a bowl.
Butter bottom and sides of an 8 inch souffle dish or deep cake pan.
Sprinkle with 1 T sugar.
Beat egg whites until soft peaks form.
Gradually add 1/4 c sugar, beating until glossy.
Gently fold whites into chocolate mixture until combined.
Transfer to prepared pan and place in a larger roasting pan.
Pour in enough hot water to come halfway up sides of cake pan and bake 45-50 minutes, or until a tester comes out clean when inserted in center.
Cool in pan 10 minutes before turning out onto a serving platter.
Prepare strawberry sauce by combining half the strawberries with 2 T sugar and brandy in a blender until smooth.
Transfer to a saucepan over low heat and bring to a simmer.
Remove from heat and stir in remaining strawberries.
Cook gently until warmed through.
Serve bread pudding with strawberry sauce.