Bread Pudding With Raspberry/strawberry Topping

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• french bread, enough to cover a 9x13 inch pan cut in 1 inch cubes
• 2 large eggs
• 3/4 cup sugar
• 3 cups milk
• 1 cup half-and-half cream
• 1/4 cup unsalted butter, melted
• 1 tablespoon vanilla
• 1/4 cup dried currant
• 1 teaspoon nutmeg
• 2 cups fresh raspberries or 2 cups frozen raspberries
• 2 cups fresh strawberries or 2 cups frozen strawberries
• 1/3 cup sugar
• 1/3 cup orange juice
• 3 tablespoons fresh lemon juice

Recipe

• 1 blend all of the custard ingredients together.
• 2 prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of french bread.
• 3 leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
• 4 in the morning, preheat over to 350 degrees.
• 5 pour the custard over the bread.
• 6 decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
• 7 for the topping.
• 8 heat the mixture in a sauce pan until it boils. puree and serve warm over the bread pudding.
• 9 serve with mixed fresh fruit in season.