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.
Yields
12 Servings