Bread Pudding With Raspberry/Strawberry Topping

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.

• Ready In: 1 hr 10 mins
• Serves: 8-10

Ingredients

•  French bread, Enough to cover a 9x13 inch pan cut in 1 inch cubes

• THE CUSTARD

• 2  large eggs
• 3⁄4 cup sugar
• 3  cups milk
• 1  cup half-and-half cream
• 1⁄4 cup unsalted butter, melted
• 1  tablespoon vanilla
• 1⁄4 cup dried currant
• 1  teaspoon nutmeg

• RASPBERRY or STRAWBERRY TOPPING

• 2  cups fresh raspberries or 2  cups frozen raspberries
• 2  cups fresh strawberries or 2  cups frozen strawberries
• 1⁄3 cup sugar
• 1⁄3 cup  orange juice
• 3  tablespoons fresh lemon juice

Directions

1. Blend all of the Custard ingredients together.
2. Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
3. Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
4. In the morning, preheat over to 350 degrees.
5. Pour the custard over the bread.
6. Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
7. For the topping.
8. Heat the mixture in a sauce pan until it boils. Puree and serve warm over the bread pudding.
9. Serve with mixed fresh fruit in season.