Pudding ~ Place one layer of sliced French bread in the bottom
of a greased 9-inch 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 one-third of the strawberry mixture
and return to the whole strawberry mixture. Combine the sugar with
the cornstarch and add to the strawberries. Cook, stirring, until
slightly thickened.
Recipe from: Maplehedge Bed and Breakfast Inn, Charlestown, New
Hampshire Source: Yankee Magazine's Christmas in New England, 1995
