Bread Pudding With Raspberry/Strawberry Topping

• French bread, Enough to cover a 9x13 inch pan cut in 1 inch cubes
• 2 large eggs
• 34 cup sugar
• 3 cups milk
• 1 cup half-and-half cream
• 14 cup unsalted butter, melted
• 1 tablespoon vanilla
• 14 cup dried currant
• 1 teaspoon nutmeg
• 2 cups fresh raspberries or 2 cups frozen raspberries
• 2 cups fresh strawberries or 2 cups frozen strawberries
• 13 cup sugar
• 13 cup orange juice
• 3 tablespoons fresh lemon juice

1. Blend all of the Custard ingredients together.
2. Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
3. Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
4. In the morning, preheat over to 350 degrees.
5. Pour the custard over the bread.
6. Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
7. For the topping.
8. Heat the mixture in a sauce pan until it boils.
9. Puree and serve warm over the bread pudding.
10. Serve with mixed fresh fruit in season.

bread, eggs, sugar, milk, cream, unsalted butter, vanilla, currant, nutmeg, fresh raspberries, fresh strawberries, sugar, orange juice, lemon juice

Taken from www.food.com/recipe/bread-pudding-with-raspberry-strawberry-topping-131882 (may not work)