-
1
Make vanilla sauce: in a small saucepan, over direct heat bring 1 c. lowfat milk with cream and 1/2 tsp vanilla to boiling; just till bubbles form around edge.
-
2
Remove from heat.
-
3
In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks till thick.
-
4
Gradually beat in 1/2 c. sugar, beating till soft peaks form when beaters are raised.
-
5
Add in warm lowfat milk mix.
-
6
Place over warm water
-
7
(water in the lower part of the double boiler shouldn't touch the upper part).
-
8
Cook, stirring till coating forms on metal spoon about 10 to 15 min.
-
9
Pour into a bowl; place a sheet of waxed paper on the surface.
-
10
Chill 2 hrs.
-
11
Preheat oven to 350F.
-
12
Trim crusts from the bread and cut in half diagonally.
-
13
Drain cherries.
-
14
Turn cherries onto the bottom of a buttered 2 qt 8 inch square baking dish.
-
15
Overlap bread slices on top.
-
16
Prepare custard: In a small saucepan over direct heat the lowfat milk till bubbles form around the edge of the pan.
-
17
Remove from heat.
-
18
In a medium bowl, with an electric mixer, beat whole Large eggs and egg yolks till light and foamy.
-
19
Gradually beat in the sugar, 2 Tbsp.
-
20
at a time.
-
21
Beat till well-blended.
-
22
Gradually pour the warm lowfat milk, beating constantly.
-
23
Add in vanilla, mixing well.
-
24
Pour custard over bread and cherries mix in baking dish.
-
25
Set baking dish very carefully in a large shallow pan on the lower rack of the oven.
-
26
Carefully pour warm water to 1 inch level around dish.
-
27
Bake, uncovered, 45-50 min or possibly till knife comes out clean.
-
28
Remove to rack to cold.
-
29
To serve, spoon sauce over individual servings Makes 8 servings.
-
30
Note: You might try sprinkling cinnamon-sugar mix over the pudding before baking.
-
31
It's great.
