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Categories:
Bread eggs sugar milk cream unsalted butter vanilla currant nutmeg fresh raspberries fresh strawberries sugar orange juice lemon juice
Viewed: 66 - Published at: 2 years agoIngredients
- French bread, Enough to cover a 9x13 inch pan cut in 1 inch cubes
- 2 large eggs
- 34 cup sugar
- 3 cups milk
- 1 cup half-and-half cream
- 14 cup unsalted butter, melted
- 1 tablespoon vanilla
- 14 cup dried currant
- 1 teaspoon nutmeg
- 2 cups fresh raspberries or 2 cups frozen raspberries
- 2 cups fresh strawberries or 2 cups frozen strawberries
- 13 cup sugar
- 13 cup orange juice
- 3 tablespoons fresh lemon juice
Method
- Blend all of the Custard ingredients together.
- Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
- Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
- In the morning, preheat over to 350 degrees.
- Pour the custard over the bread.
- Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
- For the topping.
- Heat the mixture in a sauce pan until it boils.
- Puree and serve warm over the bread pudding.
- Serve with mixed fresh fruit in season.
