Recipe By : Maplehedge Bed and Breakfast Inn, Charlestown, NH
Serving Size : 6 Preparation Time :0:00
Categories : Puddings
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
French bread -- preferably day
- old, sliced 1/2" thick
1/2 c Currants
2 Eggs -- beaten
3/4 c Sugar
1 qt Skim milk
1/2 c Margarine -- melted
1 tb Vanilla
1 tb Ground nutmeg
Strawberry Sauce:
1 pt Fresh strawberries -OR-
16 oz Frozen strawberries -- thawed
1/4 c Orange juice
3 tb Lemon juice
1/4 c Sugar
2 tb Corn starch
Pudding:
Place one layer of sliced French bread in the bottom of a greased 9"
cake pan. Sprinkle with half of the currants. Place another layer of
bread on top and sprinkle with the remaining currants.
Mix together the eggs, sugar, milk, margarine, vanilla, and nutmeg
and pour gently over the bread and currants, making sure all the top
layer is saturated. Cover and refrigerate at least 8 hours. Bake in a
preheated 350 F oven, uncovered, until the custard is set and the top
is lightly browned, about 45 minutes. Cut into servings and top with
strawberry sauce.
Strawberry Sauce:
Place the strawberries, orange juice, and lemon juice in a saucepan
and cook on low until the strawberries are softened. Puree 1/3rd of
the strawberry mixture and return to the whole strawberry mixture.
Combine the sugar with the corn starch and add to the strawberries.
Cook, stirring, until slightly thickened.
Yield: 6 Servings
Recipe FROM: Yankee Magazine's Christmas in New England, 1995
