Xmas Bread Pudding-Revised

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Title: Xmas Bread Pudding-Revised
Categories: Crockpot, Desserts
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
3/4 c Cream sherry
1/3 c Candied red cherries; halve
1 c Water
Sherry sauce:
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 until 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 small 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 cherries, 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 until 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 tsp. vanilla. Beat
whipping in small mixing bowl until soft peaks form. Gently
fold whipped cream into egg yolk mixture. Cover and chill
until serving time. Serve warm with sherry sauce.
Source: BH&G New Crocker Cooker Cook Book


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