Recipe by ~Nimz~
This is a great desert fit to serve any company. The Raspberry/Strawberry Topping is the key to this recipe. From the Hacienda Antigua Bed & Breakfast altered a tad to our liking. Prep time does not include letting the bread set overnight.
Top Review by bill mayes
This was wonderful and EASY. I used Raspberry and it gave it a great snap. It was nice and creamy. The topping using raspberries was , in my opinion, a better choice than strawberries. I also used Splenda and You could not tell the difference between that and sugar. Thanks for a great recipe.
- French bread, Enough to cover a 9x13 inch pan cut in 1 inch cubes
- 2 large eggs
- 177.44 ml sugar
- 709.77 ml milk
- 236.59 ml half-and-half cream
- 59.14 ml unsalted butter, melted
- 14.79 ml vanilla
- 59.14 ml dried currant
- 4.92 ml nutmeg
RASPBERRY or STRAWBERRY TOPPING
- 473.18 ml fresh raspberries or 473.18 ml frozen raspberries
- 473.18 ml fresh strawberries or 473.18 ml frozen strawberries
- 78.07 ml sugar
- 78.07 ml orange juice
- 44.37 ml fresh lemon juice
Directions See How It's Made
- 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.