1/2 c Cream Sherry
1/2 c Dried currants
2 c Whole milk
(do not use lowfat or nonfat
-milk)
1/2 c Sugar
3 lg Eggs
2 lg Egg yolks
1 ts Vanilla extract
1 ts Ground cinnamon
7 c Brioche or egg-bread cubes
–; (abt 6 oz)
=== SAUCE ===
1 c Half-and-half
3 Egg yolks
2 tb Sugar
1 ts Cornstarch
2 tb Cream Sherry
Bring 1/2 cup Sherry to boil in a heavy small saucepan. Add currants.
Remove from heat. Cover and let stand 15 minutes to plump. Preheat
oven to 325 degrees. Butter an 8-inch square glass baking dish. Whisk
milk, sugar, eggs, yolks, vanilla and cinnamon in large bowl. Arrange
half of bread on bottom of prepared dish. Spoon Sherry and currants
over. Arrange remaining bread over. Pour egg mixture over all. Let
stand 15 minutes, pressing bread into egg mixture occasionally. Bake
pudding until puffed and golden, about 1 hour 15 minutes. Transfer to
rack. Bring half-and-half to a simmer in heavy medium saucepan. Whisk
yolks, sugar and cornstarch in medium bowl. Gradually whisk in hot
half-and-half. Return mixture to same saucepan. Stir over medium heat
until mixture thickens and leaves path on back of spoon, about 3
minutes. Strain into bowl. Stir in Sherry. Serve pudding warm with
warm sauce. This recipe yields 6 servings.
Yields
6 servings