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.
- 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
- Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight.
- 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.
- Remove from heat; cool at once by placing pan in sink of ice water. Stir for 2 minutes.
- Stir in 1 1/2 teaspoons vanilla. Cover surface with plastic wrap.
- In a small bowl, combine raisins; set aside. Combine cherries.
- Pour only 2/3 Cup 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 Cup raisins into mold. Add 1/4 of bread mixture. Sprinkle with 2 Tablespoons 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 Quart crockpot with liner in place.
- 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.
- Remove mold from crockpot and let stand for 10 minutes. Carefully unmold onto serving platter.
- Serve warm with sherry sauce (below).
- 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 until warm) on high setting.
- Unmold and serve warm with sherry sauce.
- In mixing bowl: combine 2 egg yolks, powdered sugar, 2 Tablespoons sherry and 1/4 teaspoon vanilla.
- Beat whipping cream in small mixing bowl till soft peaks form.
- Gently fold whipped cream into egg yolk mixture. Cover and chill till serving time.
- Serve warm.
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