Breakfast Bread Pudding With Strawberry Sauce

French bread (preferably day old), sliced 1/2-inch thick.
2 eggs, beaten
1/2 cup dehydrated strawberries or substitute dehydrated red cherries (can be
found in dried fruit section of grocery store
3/4 cup sugar
1 quart milk
1/2 cup butter, melted
1 tablespoon vanilla extract
1 teaspoon nutmeg

Place one layer of bread in the bottom of a 9x13-inch greased pan. Sprinkle with dried strawberries or cherries.

Mix together the eggs, sugar, milk, butter, vanilla and nutmeg and pour gently over the bread and dried fruit, 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

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

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.

Serves 8 to 10.

AUTHOR: Mai