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C/p Xmas Bread Pudding

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: C/p Xmas Bread Pudding
Categories: Desserts, Crockpot
Yield: 12 servings

9 Wholewheat bread slices
3 Egg yolks; beaten
1 1/2 c Light cream
1/3 c Sugar
1 ds Salt
1 1/2 ts 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 tb Cream sherry
1/4 ts Vanilla
1/2 c Whipping cream

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 cups) into custard till coated. Grease a 6
1/2-cup tower mold (without tube). Drain raisins and
chrries, 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.
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 unmold onto serving platter. Serve warm
with sherry sauce (below).
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 cup of water around mold. Cook in
crockpot for 1 1/2 hours (or 'til warm) on high
setting.Unmold 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 sosft peaks form. Gently
fold whipped cream into egg yolk mixture. Cover and chill
till serving time. Serve warm.

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