C/p xmas bread pudding
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C/p xmas bread pudding
  Bread    Pudding    Crockpot  
Last updated 6/12/2012 12:42:20 AM. Recipe ID 1305. Report a problem with this recipe.
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      Title: C/p xmas bread pudding
 Categories: Desserts, Crockpot
      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
    1/3 c  Candied red cherries; halved
      1 c  Water
           Sherry sauce ingredients:
      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 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 tsp. vanilla.
  Cover surface w/plastic wrap. In sm. 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 chrries, 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 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). 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 t. vanilla. Beat
  whipping in small mixing bowl till sosft peaks form. Gently fold
  whipped cream into egg yolk mixture. Cover and chill till serving
  time.  Serve warm.

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Recipe ID 1305 (Apr 03, 2005)

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