2 c. frozen raspberries
2 c. frozen strawberries
1/3 c. sugar
1/3 c. fresh squeezed orange juice
3 tbsp. fresh squeezed lemon juice
Powdered sugar for dusting
Raspberries & strawberries for garnish
PUDDING: Combine eggs, sugar, milk, cream, melted butter, vanilla, currants and nutmeg in a bowl; whisk to blend well. Pour the mixture over bread slices and let stand, turning bread as necessary, until bread is soft and saturated, about 20 minutes. Preheat oven to 350 degrees. Arrange the bread slices in a lightly greased 4-quart baking dish and pour any unabsorbed custard mixture over the bread. Bake uncovered until the custard is set and top is lightly browned, about 45 minutes.
SAUCE: Combine berries, sugar and orange and lemon juices in a saucepan over medium heat. Cook, stirring constantly until the fruit begins to break up, about 5 minutes. Puree in a food processor or blender, return to same pan and heat until warm. To serve, dust the top with powdered sugar. Pass the warm sauce and fresh berries at the table. Serves 8.
