Christmas Bread Pudding<\/p>\n
<\/p>\n
9 Whole-wheat bread slices<\/p>\n
3 Egg yolks — beaten<\/p>\n
1 1\/2 C. Light cream<\/p>\n
1\/3 C. Sugar<\/p>\n
1 dash Salt<\/p>\n
1 1\/2 tsp. Vanilla extract<\/p>\n
2\/3 C. Light raisins<\/p>\n
2\/3 C. Dark raisins<\/p>\n
1\/3 C. Candied red cherries — halved<\/p>\n
1 C. Water<\/p>\n
Sherry sauce ingredients:<\/p>\n
2 Eggs — beaten<\/p>\n
2 T. Cream sherry<\/p>\n
1\/4 tsp. Vanilla<\/p>\n
1\/2 C. Whipping cream<\/p>\n
<\/p>\n
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 till mixture coats a spoon. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes. Stir in 1 1\/2 tsp. vanilla. Cover surface w\/plastic wrap. In sm. bowl, combine raisins; set aside. Combine cherries. Pour only 2\/3 c warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9 C.) into custard till coated. Grease a 6 1\/2-cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange 1\/4 of cherries in bottom of mold; sprinkle 1\/3 c raisins into mold. Add 1\/4 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.<\/p>\n
Pour remaining sherry over all. Cover mold tightly with foil. Set mold into 3 1\/2 or 4 qt. crockpot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1\/2 hrs. or high for 3 hrs. or till pudding springs back when touched. Remove mold from crockpot and let stand for 10 minutes. Carefully un-mold onto serving platter. Serve warm with sherry sauce (below).<\/p>\n
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 C. of water around mold. Cook in crockpot for 1 1\/2 hours (or ’til warm) on high setting. Un-mold and serve warm with sherry sauce. SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 T sherry and 1\/4 t. vanilla. Beat whipping in small mixing bowl till soft peaks form. Gently fold whipped cream into egg yolk mixture. Cover and chill till serving time. Serve warm.<\/p>\n","protected":false},"excerpt":{"rendered":"
Christmas Bread Pudding 9 Whole-wheat bread slices 3 Egg yolks — beaten 1 1\/2 C. Light cream 1\/3 C. Sugar 1 dash Salt 1 1\/2 tsp. Vanilla extract 2\/3 C. Light raisins 2\/3 C. Dark raisins 1\/3 C. Candied red cherries — halved 1 C. Water Sherry sauce ingredients: 2 Eggs — beaten 2 T. Cream sherry 1\/4 tsp. Vanilla 1\/2 C. Whipping cream Remove crusts from bread; set crusts aside for another use. Cover bread slices with…<\/p>\n