Xmas bread pudding-revised

Yield: 12 Servings

Measure Ingredient
9 Wholewheat bread slices
3 Egg yolks; beaten
1½ cup Light cream
⅓ cup Sugar
1 dash Salt
1½ teaspoon Vanilla extract
⅔ cup Light raisins
⅔ cup Dark raisins
¾ cup Cream sherry
⅓ cup Candied red cherries; halve
1 cup Water
Sherry sauce:
2 Eggs; beaten
2 tablespoons Cream sherry
¼ teaspoon Vanilla
½ cup Whipping cream

Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight. For custard, in heavy med. saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over med. heat. Continue until mixture coats a spoon. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes. Stir in 1½ tsp. vanilla. Cover surface w/plastic wrap.

In small bowl, combine raisins; set aside. Combine cherries. Pour only ⅔ c warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9 cups) into custard till coated.

Grease a 6 ½-cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange ¼ of cherries in bottom of mold; sprinkle ⅓ c raisins into mold. Add ¼ of bread mixture.

Sprinkle with 2 T. reserved sherry. Repeat layers 3 times, arranging cherries and raisins near edges of mold. Lightly press last layer with back of spoon. Pour remaining sherry over all.

Cover mold tightly with foil. Set mold into 3 ½ or 4 qt.

crockpot with liner in place. Pour 1 c water into cooker around mold.

Cover; cook on low-heat about 5 ½ hrs. or high for 3 hrs. or until pudding springs back when touched. Remove mold from crockpot and let stand for 10 minutes. Carefully unmold onto serving platter. Serve warm with sherry sauce (below). TO DO AHEAD: Remove from mold, cover and chill. Before serving, return to same mold. Cover with foil, and place in crockpot. Then pour 1 cup of water around mold. Cook in crockpot for 1 ½ hours (or 'til warm) on high setting.Unmold and serve warm with sherry sauce.

SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T sherry and ¼ tsp. vanilla. Beat whipping in small mixing bowl until soft peaks form. Gently fold whipped cream into egg yolk mixture. Cover and chill until serving time. Serve warm with sherry sauce. Source: BH&G New Crocker Cooker Cook Book

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