We made our delicious version with Panettone, though brioche works as well (much better than whole wheat and white breads). Wonderful for the holidays.

Served here with a scoop of vanilla ice cream and Sherry Sauce (along with a chocolate sauce) this delicious bread pudding is a delightful dessert to end a simple meal or a grand holiday feast. Its flavor is essentially those of the season – sherry, spices, candied fruit.

Christmas Bread Pudding
Recipe type: Dessert
Cuisine: American
Serves: 6 to 8
  • 9 slices whole wheat bread
  • 8 slices white bread
  • 3 egg yolks; beaten
  • 1 1/2 Cups cream, light
  • 1/3 Cup sugar
  • 1 dash salt
  • 1 1/2 teaspoons vanilla
  • 2/3 Cup raisins, light
  • 2/3 Cup raisins, dark
  • 1/3 Cup candied red cherries; halved
  • 3/4 Cup cream Sherry
  • 1 Cup water
  • 2 egg yolks; beaten
  • 1/4 Cup powdered sugar; sifted
  • 2 Tablespoons cream Sherry
  • 1/4 teaspoon vanilla
  • 1/2 Cup whipping cream
  1. Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight.
For the Custard:
  1. In heavy medium saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over medium heat. Continue till mixture coats a spoon.
  2. Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes.
  3. Stir in 1 1/2 teaspoons vanilla. Cover surface with plastic wrap.
  4. In a small bowl, combine raisins; set aside. Combine cherries.
  5. Pour only 2/3 Cup warm sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9 cups) into custard till coated.
  6. Grease a 6 1/2-cup tower mold (without tube).
  7. Drain raisins and cherries, reserving sherry. Arrange 1/4 of cherries in bottom of mold; sprinkle 1/3 Cup raisins into mold. Add 1/4 of bread mixture. Sprinkle with 2 Tablespoons reserved sherry.
  8. Repeat layers 3 times, arranging cherries and raisins near edges of mold. Lightly press last layer with back of spoon.
  9. Pour remaining sherry over all.
  10. Cover mold tightly with foil. Set mold into 3 1/2 or 4 Quart crockpot with liner in place.
  11. Pour 1 Cup water into cooker around mold. Cover; cook on low-heat about 5 1/2 hours or high for 3 hours or till pudding springs back when touched.
  12. Remove mold from crockpot and let stand for 10 minutes. Carefully unmold onto serving platter.
  13. Serve warm with sherry sauce (below).
  1. 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.
  2. Cook in crockpot for 1 1/2 hours (or until warm) on high setting.
  3. Unmold and serve warm with sherry sauce.
  1. In mixing bowl: combine 2 egg yolks, powdered sugar, 2 Tablespoons sherry and 1/4 teaspoon vanilla.
  2. Beat whipping cream in small mixing bowl till soft peaks form.
  3. Gently fold whipped cream into egg yolk mixture. Cover and chill till serving time.
  4. Serve warm.

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