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1
Remove crusts from bread; set crusts aside for another use.
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2
Cover bread slices with paper towels and let stand overnight.
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3
For custard, in a heavy medium saucepan combine 3 egg yolks, light cream, sugar, and salt.
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4
Cook and stir over medium heat.
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5
Continue cooking until mixture coats a metal spoon.
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6
Remove from heat; cool at once by placing saucepan in a sink of ice water and stirring for 1 to 2 minutes.
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7
Stir in 1 1/2 teaspoons vanilla.
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8
Cover surface with clear plastic wrap.
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9
In a small bowl combine raisins.
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10
Place cherries in another bowl.
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11
Heat 3/4 cup sherry until warm.
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12
Pour 23 cup sherry over raisins; pour remaining sherry over cherries.
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13
Set aside.
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14
Cut bread into 1/2 inch cubes (should have about 9 cups).
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15
In a bowl fold bread into custard until coated.
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16
Grease a 6 to 1/2 cup tower mold (without tube).
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17
Drain raisins and cherries, reserving sherry.
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18
Arrange one-fourth of cherries in bottom of the mold; sprinkle 13 cup raisins into the mold.
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19
Add one-fourth of bread-cube mixture.
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20
Sprinkle with 2 Tablespoons reserved sherry.
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21
Repeat layers three times, arranging cherries and raisins near edges of the mold.
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22
Lghtly ress last layer ith the back of a spoon.
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23
Pour remaining reserved sherry over all.
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24
Cover mold tightly with foil.
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25
Set mold into a 4 quart crockery cooker with liner in place.
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26
Pour 1 cup water into cooker around mold.
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27
Cover; cook on low heat setting about 5 1/2 hours or on high-heat setting about 3 hours or until pudding springs back when touched.
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28
Meanwhile, for sherry sauce, in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablesponns sherry, and 1/4 teaspons vanilla.
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29
In a small mixing bowl beat whipping cream with a rotary beater until soft peaks form.
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30
Gently fold whipped cream into egg-yolk mixture.
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31
Cover and chill until serving time.
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32
Remove mold from cooker and let stand 10 minutes.
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33
Carefully unmold pudding onto a serving platter.
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34
Serve warm with sherry sauce.
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35
(Or, remove pudding from mold, cover, and chill.
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36
To serve, return pudding to the same mold.
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37
Cover with foil and place in the cooker, then pour 1 cup water around mold.
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38
Cover; cook on high-heat setting for 5 1/2 to 2 hours or until warm.
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39
Let stand 10 minutes; unmold and serve with sauce.)
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40
For 5 or 6 quart crockery cooker: Use 5 1/2 cup water to pour around mold.
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41
Leave remaining ingredient amounts the same.
