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Xmas bread pudding-revised

Yield: 12 Servings

Ingredients:

• 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

Instructions:

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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