Recipe - Bread Pudding With Strawberry Sauce

BREAD PUDDING
French bread (preferably day
old), cut or sliced up 1/2inch thick
One half cup Currants
2 Eggs, beaten
Three fourths cup Sugar
1 qt Skim milk
One half cup Margarine, melted
1 tablespoon Vanilla
1 teaspoon Ground nutmeg

STRAWBERRY SAUCE
1 pt Fresh strawberries or one
package (16oz) frozen
strawberries, thawed
One fourth cup Orange juice
3 tablespoon Lemon juice
One fourth cup Sugar
2 tablespoon Cornstarch

Pudding ~ Place one layer of cut or sliced up French bread in the bottom of a
greased 9inch 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 onethird 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