| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Crockpot, Desserts | 12 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #132 by novmom@juno.com (Angela Gilliland) on May 12, 1997
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