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