Spread bread slices generously with butter. In an 8-inch square baking dish arrange 4 buttered bread slices, buttered side down, in one layer. Sprinkle with half of nutmeg, raisins and currants. Arrange another layer of bread, buttered side down and sprinkle with remaining nutmeg, raisins and currants. Cover with remaining bread, buttered side down. In a bowl whisk together cream, milk, eggs, vanilla, 3/4 cup sugar and salt. Ladle through a fine sieve over bread. Sprinkle top with remaining tablespoon sugar and set aside, loosely covered, at least 1 hour at room temperature. Or cover tightly and refrigerate overnight. Preheat oven to 350 degrees F. Place baking dish in a slightly larger roasting pan and add enough hot water to reach halfway up sides of dish. Bake in middle of oven for 50 to 60 minutes, or until top is crisp and golden. Serve warm or chilled with custard sauce, if desired. Yield: 6 servings Recipe by: TASTE SHOW #TS4711
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|Serving Size: 1 Serving (2150g)|
|Recipe Makes: 1|
|Calories from Fat: 2238 (54%)|
|Amt Per Serving||% DV|
|Total Fat 248.6g||332 %|
|Saturated Fat 119.8g||599 %|
|Monounsaturated Fat 78g|
|Polyunsanturated Fat 23.4g|
|Cholesterol 4664.9mg||1435 %|
|Sodium 4303.4mg||148 %|
|Potassium 3377.5mg||89 %|
|Total Carbohydrate 327g||96 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 310g|
|Protein 164.9g||236 %|
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Calories per serving: 4140
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