*  Exported from  MasterCook  *
 
                    Bread Pudding With Strawberry Sauce
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Posted To Recipelu
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         french bread -- (preferably day
                         old) -- sliced 1/2-inch
                         thick
      1/2  cup           currants
    2                    eggs -- beaten
      3/4  cup           sugar
    1      quart         skim milk
      1/2  cup           margarine -- melted
    1      tablespoon    vanilla
    1      tablespoon    ground nutmeg
 
 STRAWBERRY SAUCE 1 pt Fresh strawberries or one            - package (16-oz) fr
 ozen            - strawberries, thawed 1/4 c  Orange juice 3 tb Lemon juice 1/4
  c  Sugar 2 tb Cornstarch
 
 Pudding   ~------ Place one layer of sliced French bread in the bottom of a gre
 ased 9-inch cake pan. Sprinkle with half of the currants. Place another layer o
 f bread on top and sprinkle with the remaining currants.
 
 Mix together the eggs, sugar, milk, margarine, vanilla, and nutmeg and pour gen
 tly over the bread and currants, making sure all the top layer is saturated. Co
 ver and refrigerate at least 8 hours. Bake in a preheated 350 F. oven, uncovere
 d, until the custard is set and the top is lightly browned, about 45 minutes. C
 ut into servings and top with strawberry sauce.
 
 Strawberry Sauce   ~--------------- Place the strawberries, orange juice, and l
 emon juice in a saucepan and cook on low until the strawberries are softened. P
 uree one-third of the strawberry mixture and return to the whole strawberry mix
 ture. Combine the sugar with the cornstarch and add to the strawberries. Cook, 
 stirring, until slightly thickened. Makes 6 servings.
 
 Recipe from: Maplehedge Bed and Breakfast Inn, Charlestown, New Hampshire Sourc
 e: Yankee Magazine’s Christmas in New England, 1995
 
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