MMMMM----- Recipe via Meal-Master (tm) v8.05
       Title: Xmas Bread Pudding-Revised
  Categories: Crockpot, Desserts
       Yield: 12 servings
       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.
   Source: BH&G New Crocker Cooker Cook Book