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Breakfast Bread Pudding

From COUNTRY COTTAGE OF LANGLEY
Ingredients:
3 eggs
1/2 teaspoon freshly grated nutmeg
1 tablespoon vanilla
1/2 cup sugar
1 cup half and half
3 cups milk
1 bagette french bread, sliced 1/2 inch
1 cup berries, fresh or frozen
1/4 cup orange juice
1/3 cup dried currants
1 cube butter, melted

Combine first five ingredients in a bowl, whisk to blend well. Add melted butter and blend well. Pour mixture over bread in a large bowl and let stand until bread is saturated, about 30 minutes. Preheat oven to 350 degrees. Arrange slices in greased 9x13 pan, sprinkle with currants. Add second layer of bread sprinkle with currants. Pour remaining custard over the bread. Bake, uncovered, until top is lightly browned, about 45 minutes. Heat berries with OJ (add sugar if needed). Puree in blender. To serve, dust with powdered sugar. Serve sauce on the side.

Serving Size: 6
Per serving: 288 Calories, 13g fat (40% calories from fat), 9g protein, 35g carbohydrate, 127mg cholesterol, 149mg sodium.

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