Ingredients

Custard

2 eggs

3/4 cup sugar

3 cups low-fat milk

1 cup half & half cream

1/4 cup unsalted butter, melted

1 Tablespoon vanilla

1/2 cup dried currants

1 teaspoon nutmeg

Raspberry/Strawberry Drizzle

2 cup fresh or frozen raspberries

2 cups fresh or frozen strawberries

1/3 cup sugar

1/3 cup orange juice

3 Tablespoons fresh lemon juice

Blend all of the custard ingredients together.

Prepare a 9 x 13-inch inch, pan lightly sprayed with a vegetable oil spray and lined with 1-inch thick slices of dried French bread. Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter. The next morning, pour the custard over the bread and let soak 10 minutes. Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes at 350 degrees.

Raspberry/Strawberry Drizzle: Heat in a sauce pan until mixture boils. Puree and serve warm over the bread pudding.

• Hacienda Antigua B&B
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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