| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
French |
Desserts, Puddings, Holiday |
6 |
Servings |
INGREDIENTS
|
|
French bread (preferably day old), sliced 1/2-inch thick |
| 1/2 |
c |
Currants |
| 2 |
|
Eggs, beaten |
| 3/4 |
c |
Sugar |
| 1 |
qt |
Skim milk |
| 1/2 |
c |
Margarine, melted |
| 1 |
tb |
Vanilla |
| 1 |
ts |
Ground nutmeg |
| 1 |
pt |
Fresh strawberries or one package (16-oz) frozen strawberries, thawed |
| 1/4 |
c |
Orange juice |
| 3 |
tb |
Lemon juice |
| 1/4 |
c |
Sugar |
| 2 |
tb |
Cornstarch |
INSTRUCTIONS
BREAD PUDDING
STRAWBERRY SAUCE
Pudding ~------ Place one layer of sliced French bread in the bottom of a
greased 9-inch 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 one-third 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
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”