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.
Yields
12 Servings