Strawberry Sorrel Bread Pudding with Saffron Ice Cream

I created this dessert for a James Beard House dinner back in 2010, and I always run a version of it when strawberries are in season. There is something magical about the candy sweetness of lightly baked strawberries, and here the rhubarb and sorrel (or, if you can’t find it, basil) challenge this sweetness with bright, sour-tart flavors. The saffron ice cream provides a creamy note to bring it all together. (Although if you don’t have an ice cream maker—or an extra 45 minutes—substitute yo