Serving Size : 6
5 cups day old French bread, cut into 1″ cubes
2/3 cup dried currants
5 eggs, well beaten
1/2 cup sugar
3-1/2 cups milk
1/4 teaspoon nutmeg
1-1/2 teaspoons vanilla extract
2 tablespoons butter
Place bread in a large bowl and pour milk over, making sure all bread is moistened. Allow to sit for 1 hour.
Preheat oven to 350 degrees and butter a 2 quart baking dish.
In another bowl combine eggs and sugar and beat until well mixed. Add nutmeg, and vanilla and mix again. Pour mixture over bread, add currants and toss well. Pour pudding into prepared baking dish and bake for 45 – 60 minutes, or until it is set in the middle and browned on the top.
NOTE:
Serve with a dollop of whipped cream on top, pour half and half over each portion or serve drizzled with a sauce.
VARIATION:
In place of the currants substitute a dried fruit of your choice:
raisins, apricots, dates, etc.
Vanilla Sauce for Bread Pudding
Serving Size : 4
1/4 cup sugar
2 tablespoons cornstarch
2 cups milk
1/3 teaspoon salt
1-1/2 teaspoons vanilla extract
1 teaspoon cinnamon
In a small saucepan, over medium heat, combine all ingredients and stir until thickened.
Serving Ideas :
Drizzle over warm bread pudding.