Ingredients
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French bread, Enough to cover a 9x13 inch pan cut in 1 inch cubes
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2 large eggs
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3/4 cup sugar
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3 cups milk
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1 cup half-and-half cream
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1/4 cup unsalted butter, melted
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1 tablespoon vanilla
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1/4 cup dried currant
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2 cups fresh raspberries or 2 cups frozen raspberries
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2 cups fresh strawberries or 2 cups frozen strawberries
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1/3 cup sugar
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1 teaspoon nutmeg
Instructions
- 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.