How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for C/P Xmas Bread Pudding Recipe?

You need 14 ingredients. The key ingredients include: 9 x Wholewheat bread slices, 3 x Egg yolks, beaten, 1 1/2 c. Light cream, 1/3 c. Sugar, and more.

Is C/P Xmas Bread Pudding Recipe suitable as baking & desserts?

Yes, C/P Xmas Bread Pudding Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover C/P Xmas Bread Pudding Recipe?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

C/P Xmas Bread Pudding Recipe Recipe

Name: C/P Xmas Bread Pudding Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 x Wholewheat bread slices; 3 x Egg yolks, beaten; 1 1/2 c. Light cream; 1/3 c. Sugar; 1 dsh 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; 2 x Large eggs, beaten; 2 Tbsp. Cream sherry; 1/4 tsp Vanilla; 1/2 c. Whipping cream

C/P Xmas Bread Pudding Recipe

Eats Now Editorial Team · 702 kcal · Baking & Desserts

1
Remove crusts from bread; set crusts aside for another use.
2
Cover bread slices with paper towels and let stand overnight.
3
For custard, in heavy med.
4
saucepan combine 3 egg yolks, light cream, sugar and salt.
5
Cook and stir over med.
6
heat.
7
Continue until mix coats a spoon.
8
Remove from heat; cold at once by placing pan in sink of ice water.
9
Stir for 2 min.
10
Stir in 1 1/2 teaspoon vanilla.
11
Cover surface w/plastic wrap.
12
In sm.
13
bowl, combine raisins; set aside.
14
Combine cherries.
15
Pour only 2/3 c hot sherry over raisins; pour remaining sherry over cherries.
16
Fold cut bread (about 9 c.) into custard until coated.
17
Grease a 6 1/2-c. tower mold (without tube).
18
Drain raisins and chrries, reserving sherry.
19
Arrange 1/4 of cherries in bottom of mold; sprinkle 1/3 c raisins into mold.
20
Add in 1/4 of bread mix.
21
Sprinkle with 2 Tablespoons reserved sherry.
22
Repeat layers 3 times, arranging cherries and raisins near edges of mold.
23
Lightly press last layer with back of spoon.
24
Pour remaining sherry over all.
25
Cover mold tightly with foil.
26
Set mold into 3 1/2 or possibly 4 quart.
27
crockpot with liner in place.
28
Pour 1 c water into cooker around mold.
29
Cover; cook on low-heat about 5 1/2 hours.
30
or possibly high for 3 hours.
31
or possibly until pudding springs back when touched.Remove mold from crockpot and let stand for 10 min.
32
Carefully unmold onto serving platter.
33
Serve hot with sherry sauce
34
(below).
35
TO DO AHEAD: Remove from mold, cover and chill.
36
Before serving, return to same mold.
37
Cover with foil, and place in crockpot.
38
Then pour 1 c. of water around mold.
39
Cook in crockpot for 1 1/2 hrs (or possibly 'til hot)
40
on high setting.Unmold and serve hot with sherry sauce.
41
SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 Tablespoons sherry and 1/4 teaspoon vanilla.
42
Beat whipping in small mixing bowl until sosft peaks form.
43
Gently fold whipped cream into egg yolk mix.
44
Cover and refrigerateuntil serving time.
45
Serve hot.

C/P Xmas Bread Pudding Recipe

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