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Christmas Bread Pudding with Sherry Sauce

 

So very rich, so very wonderful. The candied cherries and raisins are sure to make you hungry for more.
47

Yield

12

servings

Prep

120

min

Cook

120

min

Ready

240

min

 

Ingredients

9 slices whole wheat bread
8 slices bread
3 each egg yolks
beaten
*
1 ½ cup cream
light
cup sugar
1 teaspoon salt
1 ½ teaspoon vanilla extract
cups raisins, seedless
light
cups raisins, seedless
dark
cup candied cherries
red halved
*
¾ cups cream sherry
*
1 cup water
Sherry sauce
2 each egg yolks
beaten
*
¼ cup powdered sugar
sifted
2 tablespoons cream sherry
*
¼ teaspoon vanilla extract
½ cup heavy 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 until mixture coats a metal spoon. Remove from heat; cool at once by placing saucepan in a sink of ice water and stirring for 1 to 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 until 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 until coated.

Grease a 6 to ½ 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. Lghtly ress last layer ith 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 about 5½ hours or on high-heat setting about 3 hours or until pudding springs back when touched.

Meanwhile, for sherry sauce, in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablesponns sherry, and ¼ teaspons vanilla. In a small mixing bowl beat whipping cream with a rotary beater until soft peaks form. Gently fold whipped cream into egg-yolk mixture. Cover and chill until 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 5½ to 2 hours or until warm. Let stand 10 minutes; unmold and serve with sauce.)

For 5 or 6 quart crockery cooker: Use 5½ cup water to pour around mold. Leave remaining ingredient amounts the same.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 122g (4.3 oz)
Amount per Serving
Calories 26836% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 427mg 18%
Total Carbohydrate 13g 13%
Dietary Fiber 2g 10%
Sugars g
Protein 11g
Vitamin A 7% Vitamin C 1%
Calcium 9% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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