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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: French bread (preferably day old), sliced 1/2-inch thick. 1/2 cup currants 2 eggs, beaten 3/4 cup sugar 1 quart skim milk 1/2 cup margarine, melted 1 tablespoon vanilla extract 1 teaspoon nutmeg Strawberry Sauce 1 quart of fresh strawberries (or 1 large package of frozen) 1/4 cup orange juice 2 tablespoons lemon juice 1/4 cup sugar 1 tablespoon cornstarch Instructions: Breakfast Bread Pudding With Strawberry Sauce This is the first recipe I had published. It appeared in Yankee's Christmas Book in 1995 and then again in the New England Innkeepers' Cookbook. It is a favorite with my guests for breakfast and I like to serve it in July when the strawberries are there for the picking. Place one layer of bread in the bottom of a 9x13-inch greased pan. Sprinkle with half of the currants. Mix together the eggs, sugar, milk, margarine, vanilla and nutmeg and pour gently over the bread and currants, making sure all in the top layer is saturated. Cover and refrigerate overnight. In the morning, bake in a pre-heated 350 degree oven, uncovered, until the custard is set and the top is lightly browned, about 45 minutes. Cut into servings and top with Strawberry Sauce (see below). Strawberry Sauce: Place the strawberries, orange juice and lemon juice in a saucepan and cook on low until the strawberries are barely soft. Puree one-third of the mixture, then return to the pan of remaining strawberries. Combine the sugar with the cornstarch and add to the strawberries. Cook, stirring until slightly thickened. |
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