C/P Xmas Bread Pudding Recipe

1. 1

   Remove crusts from bread; set crusts aside for another use.

2. 2

   Cover bread slices with paper towels and let stand overnight.

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   For custard, in heavy med.

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   saucepan combine 3 egg yolks, light cream, sugar and salt.

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   Cook and stir over med.

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   heat.

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   Continue until mix coats a spoon.

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   Remove from heat; cold at once by placing pan in sink of ice water.

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   Stir for 2 min.

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    Stir in 1 1/2 teaspoon vanilla.

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    Cover surface w/plastic wrap.

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    In sm.

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    bowl, combine raisins; set aside.

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    Combine cherries.

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    Pour only 2/3 c hot sherry over raisins; pour remaining sherry over cherries.

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    Fold cut bread (about 9 c.) into custard until coated.

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    Grease a 6 1/2-c. tower mold (without tube).

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    Drain raisins and chrries, reserving sherry.

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    Arrange 1/4 of cherries in bottom of mold; sprinkle 1/3 c raisins into mold.

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    Add in 1/4 of bread mix.

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    Sprinkle with 2 Tablespoons reserved sherry.

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    Repeat layers 3 times, arranging cherries and raisins near edges of mold.

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    Lightly press last layer with back of spoon.

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    Pour remaining sherry over all.

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    Cover mold tightly with foil.

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    Set mold into 3 1/2 or possibly 4 quart.

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    crockpot with liner in place.

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    Pour 1 c water into cooker around mold.

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    Cover; cook on low-heat about 5 1/2 hours.

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    or possibly high for 3 hours.

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    or possibly until pudding springs back when touched.Remove mold from crockpot and let stand for 10 min.

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    Carefully unmold onto serving platter.

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    Serve hot with sherry sauce

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    (below).

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    TO DO AHEAD: Remove from mold, cover and chill.

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    Before serving, return to same mold.

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    Cover with foil, and place in crockpot.

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    Then pour 1 c. of water around mold.

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    Cook in crockpot for 1 1/2 hrs (or possibly 'til hot)

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    on high setting.Unmold and serve hot with sherry sauce.

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    SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 Tablespoons sherry and 1/4 teaspoon vanilla.

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    Beat whipping in small mixing bowl until sosft peaks form.

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    Gently fold whipped cream into egg yolk mix.

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    Cover and refrigerateuntil serving time.

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    Serve hot.

* Per serving · 4 servings · Values may vary.