Title: Breakfast Bread Pudding W/warm Berry Sauce
Categories: Breakfast Sauce
Yield: 8 Servings

2		Eggs
3/4	c	Sugar
3	c	Low-fat or Skim Milk
1	c	Whipping cream, light cream, or half-and-half
1/2	c	Unsalted Butter or Margarine melted
1	tb	Vanilla Extract
3/4	c	Raisins or Dried Currants
1	ts	Ground Allspice
8	oz	Stale French Bread; preferably whole-wheat, cut into 1/2-inc
		****GARNISH****
		Powdered Sugar
		Whole Fresh Raspberries
		Whole Fresh Strawberries
		****WARM BERRY SAUCE****
2	c	Fresh or Frozen Raspberries
2	c	Fresh or Frozen Strawberries (or blackberries)
1/3	c	Sugar
1/3	c	Fresh Squeezed Orange Juice
3	tb	Fresh Squeezed Lemon Juice

Combine eggs, sugar, milk, cream, butter, vanilla, raisins and allspice in a bowl; whisk to blend well. Place bread slices in a large bowl and pour egg mixture over top; let stand, turning bread as necessary, until it is soft and saturated, about 20 minutes. Preheat oven to 350 degrees.

Arrange bread slices in a lightly greased, 4-quart baking dish and pour any unabsorbed custard mixture over the bread. Bake uncovered until custard is set and top is lightly browned, about 45 minutes.

To serve, dust the top of the pudding with powdered sugar. Serve fresh berries and the warm sauce at the table. Makes 8 servings.

WARM BERRY SAUCE: Combine berries, sugar and juices in a saucepan over medium heat. Cook, stirring constantly, until fruit begins to break up, about 5 minutes. Puree in food processor or blender, return to pan and heat until warm.

This recipe was adapted by the Omni Hotel Chefs from a recipe from BREAKFAST by Jim McNair.

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