Raspberry Berry Trifle
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups half-and-half
1/8 teaspoon nutmeg, fresh ground
1 teaspoon pure vanilla extract
1 pound loaf white bread, crust removed, sliced 1/4 inch thick
2 pints raspberries
1/2 cup raspberry jam
Combine sugar, salt, cornstarch, and half-and-half in a saucepan and cook over low heat until pudding thickens and comes to a boil. Remove from heat and whisk to cool for one minute. Add nutmeg and vanilla. Press plastic wrap over surface and refrigerate to chill thoroughly.
In a large glass bowl arrange bread around sides and bottom, overlapping slightly. Spread 1/3 of the custard on bottom. In a small sauce pan heat jam until it is liquid but do not cook to reduce. Remove from heat and stir in 1/2 of berries. Spoon 1/2 of jam and berries over cream; add a few fresh berries; cover with a layer of bread and repeat process twice again ending with custard and fresh berries. Plan to refrigerate overnight and will keep for several days.