Bread Pudding with Strawberry Sauce
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french bread, stale, sliced 1/2 inch thick
fresh strawberries or 16 ounces frozen strawberries, thawed
1Place one layer of sliced french bread in the bottom of a greased 9-inch cake pan.
2Sprinkle with half of the currants.
3Place another layer of bread on top and sprinkle with the remaining currants.
4Mix together the eggs, sugar, milk, butter, vanilla and nutmeg and pour gently over the bread and currants, making sure all the top layer is saturated.
5Cover and refrigerate at least 8 hours.
6Bake in a preheated 350 oven, uncovered, until the custard is set and the top is lightly browned, about 45 minutes.
7Cut into servings and top with strawberry sauce.
8Strawberry Sauce: Place the strawberries, orange juice, and lemon juice in a saucepan and cook on low until the strawberries are softened.
9Puree one-third of the strawberry mixture and return to the whole strawberry mixture.
10Combine the sugar with the cornstarch and add to the strawberries.
11Cook, stirring, until slightly thickened.