Bread Pudding with Strawberry Sauce

Title:
Bread Pudding with Strawberry Sauce

Yield:
6 Servings

Categories:
Desserts,
Puddings,
Holiday




Ingredients:




-------------------------------BREAD
PUDDING-------------------------------


          French bread (preferably day


          -old), sliced 1/2-inch thick


   1/2 c  Currants


     2    Eggs, beaten


   3/4 c  Sugar


     1 qt Skim milk


   1/2 c  Margarine, melted


     1 tb Vanilla


     1 ts Ground nutmeg





------------------------------STRAWBERRY
SAUCE------------------------------


     1 pt Fresh strawberries or one


          - package (16-oz) frozen


          - strawberries, thawed


   1/4 c  Orange juice


     3 tb Lemon juice


   1/4 c  Sugar


     2 tb Cornstarch





 Pudding ~------ Place one layer of sliced French bread in the bottom of a


 greased 9-inch cake pan. Sprinkle with half of the currants. Place another


 layer of bread on top and sprinkle with the remaining currants.


 


 Mix together the eggs, sugar, milk, margarine, vanilla, and nutmeg and pour


 gently over the bread and currants, making sure all the top layer is


 saturated. Cover and refrigerate at least 8 hours. Bake in a preheated 350


 F. oven, uncovered, until the custard is set and the top is lightly


 browned, about 45 minutes. Cut into servings and top with strawberry sauce.


 


 Strawberry Sauce ~--------------- Place the strawberries, orange juice, and


 lemon juice in a saucepan and cook on low until the strawberries are


 softened. Puree one-third of the strawberry mixture and return to the whole


 strawberry mixture. Combine the sugar with the cornstarch and add to the


 strawberries. Cook, stirring, until slightly thickened.


 


 Recipe from: Maplehedge Bed and Breakfast Inn, Charlestown, New Hampshire


 Source: Yankee Magazine's Christmas in New England, 1995


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini