*  Exported from  MasterCook  *
 
                          CHRISTMAS BREAD PUDDING
 
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    9       sl           Whole Wheat Bread
    8       sl           White Bread
    3                    Egg yolks -- beaten
    1 1/2   c            Cream, light
      1/3   c            Sugar
    1       d            Salt
    1 1/2   ts           Vanilla
      2/3   c            Raisins, light
      2/3   c            Raisins, dark
      1/3   c            Candied red cherries -- halved
      3/4   c            Cream sherry
    1       c            Water
    2                    Egg yolks -- beaten
      1/4   c            Powdered sugar -- sifted
    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 a heavy medium
   saucepan combine 3 egg yolks, light cream, sugar, and
   salt.  Cook and stir over medium heat.  Continue
   cooking till mixture coats a metal spoon.  Remove from
   heat; cool at once by placing saucepan in a sink of
   ice water and stirring for 1-2 minutes. Stir in 1- 1/2
   teaspoons vanilla.  Cover surface with clear plastic
   wrap. In a small bowl combine raisins.  Place cherries
   in another bowl.  Heat 3/4 c. sherry till warm.  Pour
   2/3 c. sherry over raisins; pour remaining sherry over
   cherries.  Set aside.  Cut bread into 1/2 inch cubes
   (should have about 9 cups).  In a bowl fold bread into
   custard till coated. Grease a 6-1/2-cup tower mold
   (without tube).  Drain raisins and cherries, reserving
   sherry. Arrange one-fourth of cherries in bottom of
   the mold; sprinkle 1/3 c. 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.  Lightly press last layer with 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 abut 5 1/2 hours or on high-heat setting about
   3 hours or till pudding springs back when touched.
   Meanwhile, FOR SHERRY SAUCE, in a mixing bowl combine
   2 egg yolks, powdered sugar, 2 tablesponns sherry, and
   1/4 teaspons vanilla.  In a small mixing bowl beat
   whipping cream with a rotary beater till soft peaks
   form. Gently fold whipped cream into egg-yolk mixture.
   Cover and chill till 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 1 1/2-2 hours or till
   warm.  Let stand 10 minutes; unmold and serve with
   sauce.) For 5- or 6- quart crockery cooker: Use 1 1/2
   C. water to pour around mold.
    Leave remaining ingredient amounts the same.
  
 
 
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