posted by jeanndan 04-07-99 2:46 PM
Spectacular Bread Pudding and Raspberry-Strawberry Drizzle
French Bread
Custard:
2 eggs
3/4 c. sugar
3 c. low fat milk
1 c. half and half cream
1/4 c. unsalted butter, melted
1 Tb. Vanilla
½ c. dried currants
1 tsp. nutmeg
Raspberry-Strawberry Drizzle:
2 c. fresh or frozen raspberries
2 c. fresh or frozen strawberries
1/3 c sugar
1/3 c. orange juice
3 TB fresh lemon juice
Prepare a 9 x 13' pan lightly sprayed with a vegetable oil spray and lined with 1" slices of French bread.
Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
The next morning, combine the custard ingredients and pour over the bread. Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes at 350 degrees.
Heat Drizzle ingredients in sauce pan until mixture boils. Puree and serve warm over the Bread Pudding.
Served with a large portion of mixed fresh fruit in season.