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1
For Sauce: Whisk all ingredients in heavy large saucepan to blend.
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Whisk over medium-high heat till beginning to boil.
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3
Reduce heat to medium-low.
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Simmer till sauce is thick sufficient to coat spoon, whisking occasionally, about 25 min.
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5
(Can be made 3 days ahead.
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6
Cold.
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Cover and chill.
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8
Rewarm over low heat before serving.)
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9
For Pudding: Preheat oven to 350 degrees.
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10
Butter 11- by 7-inch glass baking dish.
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11
Combine lowfat milk, cream, sugar, Large eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well.
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12
Spread 1 side of each bread slice with butter.
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Arrange 6 slices, buttered-side up, in single layer in prepared dish, trimming to fit.
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14
Sprinkle with currants.
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15
Top with remaining bread slices, buttered-side up.
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Pour custard through sieve over bread in dish.
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Let stand 15 min, occasionally pressing bread into custard.
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Place pudding in dish in 13- by 9- by 2-inch metal baking pan.
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Pour sufficient warm water into pan to come halfway up sides of pudding dish.
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Place in oven.
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Bake pudding till set in center and golden brown on top, about 45 min.
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22
Remove pudding from water bath.
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Serve hot or possibly at room temperature with hot caramel sauce.
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24
This recipe yields 6 to 8 servings.
