Christmas Bread Pudding

== Ingredients ==
* 9 slice whole wheat bread
* 8 slice white bread
* 3 egg yolks, beaten
* 1½ cup cream, light
* ⅓ cup sugar
* 1 dash salt
* 1½ tsp vanilla
* ⅔ cup raisins, light
* ⅔ cup raisins, dark
* ⅓ cup candied red cherries, halved
* ¾ cup cream sherry
* 1 cup water
* 2 egg yolks, beaten
* ¼ cup powdered sugar, sifted
* 2 tbsp cream sherry
* ¼ tsp vanilla
* ½ cup whipping cream
== Directions ==
# Remove crusts from bread; set crusts aside for another use.
# Cover bread slices with paper towels and let stand overnight.
# For custard, in a heavy medium saucepan combine 3 egg yolks, light cream, sugar, and salt.
# Cook and stir over medium heat.
# Continue cooking till mixture coats a metal spoon.
# Remove from heat; cool at once by placing saucepan in a sink of ice water and stirring for 1 – 2 minutes.
# Stir in 1½ teaspoons vanilla.
# Cover surface with clear plastic wrap.
# In a small bowl combine raisins.
# Place cherries in another bowl.
# Heat ¾ cup sherry till warm.
# Pour ⅔ cup sherry over raisins; pour remaining sherry over cherries.
# Set aside.
# Cut bread into ½ inch cubes (should have about 9 cups).
# In a bowl fold bread into custard till coated.
# Grease a 6½-cup tower mold (without tube).
# Drain raisins and cherries, reserving sherry.
# Arrange one-fourth of cherries in bottom of the mold; sprinkle ⅓ cup raisins into the mold.
# Add one-fourth of bread-cube mixture.
# Sprinkle with 2 tablespoons reserved sherry.
# Repeat layers three times, arranging cherries and raisins near edges of the mold.
# Lightly press last layer with the back of a spoon.
# Pour remaining reserved sherry over all.
# Cover mold tightly with foil.
# Set mold into a 4 quart crockery cooker with liner in place.
# Pour 1 cup water into cooker around mold.
# Cover; cook on low heat setting abut 5 ½ hours or on high-heat setting about 3 hours or till pudding springs back when touched.
# Meanwhile, for sherry sauce, in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablespoons sherry, and ¼ teaspoons vanilla.
# In a small mixing bowl beat whipping cream with a rotary beater till soft peaks form.
# Gently fold whipped cream into egg-yolk mixture.
# Cover and chill till serving time.
# Remove mold from cooker and let stand 10 minutes.
# Carefully unmold pudding onto a serving platter.
# Serve warm with sherry sauce.
# Or, remove pudding from mold, cover, and chill.
# To serve, return pudding to the same mold.
# Cover with foil and place in the cooker, then pour 1 cup water around mold.
# Cover; cook on high-heat setting for 1½ – 2 hours or till warm.
# Let stand 10 minutes; unmold and serve with sauce.
# For 5- or 6- quart crockery cooker: use 1½ cups water to pour around mold.
# Leave remaining ingredient amounts the same.
Category:Bread pudding Recipes
Category:Christmas Desserts
Category:Egg yolk Recipes
Category:Glace cherry Recipes
Category:Holiday pudding Recipes
Category:Light cream Recipes
Category:Raisin Recipes
Category:Sherry Recipes