Breakfast Bread Pudding With Warm Berry Sauce
Breakfast Bread Pudding
2 eggs¾ cup granulated sugar
3 cups low-fat milk\1 cup cream (heavy, light, or half and half-or another cup of low-fat)
½ cup (1 stick) butter, melted (may be omitted)
1 tblsp. Vanilla extract
¾ cup dried currants or raisins
1 tsp. Freshly grated nutmeg
8 ounces stale French bread, sliced ½ inch thick (wheat bread pref.)
Whisk together the eggs, sugar, milk, cream, melted butter, vanilla, currants, and nutmeg. Pour the mixture over the bread slices and let stand, turning the bread as necessary, at least 20 minutes. Preheat the oven to 350 F. Arrange the bread slices in a lightly greased 2 1/2 quart baking dish and pour any unabsorbed custard mixture over the bread. Bake, uncovered, until the custard is set and top is lightly browned, about 45 minutes.
Warm Berry Sauce
2 cups fresh or frozen raspberries
2 cups fresh or frozen strawberries
1/3 cup granulated sugar
1/3 cup freshly squeezed orange juice
3 tblsp. Lemon juice
Combine the berries, sugar , and orange and lemon juices in a saucepan over medium heat. Cook, stirring continuously, until the fruit begins to break up-about 5 minutes. Puree quickly in a food processor or blender, return to saucepan, and serve warm.
To serve, dust the top of the pudding with powdered sugar. Pass the warm sauce along with additional fresh berries for garnish.
*Note: This makes enough sauce for two bread puddings. Extra sauce can be frozen.
From James McNair's BREAKFAST, Arbor house publishing Company, 1987
