Bread pudding with sherry sauce
Bread Pudding Sauces
Last updated 6/12/2012 12:59:20 AM. Recipe ID 22280. Report a problem with this recipe.
Title: Bread pudding with sherry sauce
Yield: 4 Servings
1/2 c Cream Sherry
1/2 c Dried currants
2 c Whole milk (do not use
Lowfat or nonfat)
1/2 c Sugar
3 lg Eggs
2 lg Egg yolks
1 ts Vanilla extract
1 ts Ground cinnamon
7 c Brioche or egg bread cubes
(about 6 ounces)
1 c Half and half
3 Egg yolks
2 tb Sugar
1 ts Cornstarch
2 tb Cream Sherry
Bring 1/2 cup Sherry to boil in a heavy small saucepan. Add currants.
Remove from heat. Cover and let stand 15 minutes to plump.
Preheat oven to 325 degrees F. Butter an 8 inch square glass baking
dish. Whisk milk, sugar, eggs, yolks, vanilla and cinnamon in large
bowl. Arrange half of bread on bottom of prepared dish. Spoon Sherry
and currants over. Arrange remaining bread over. Pour egg mixture
over all. Let stand 15 minutes, pressing bread into egg mixture
occasionally. Bake pudding until puffed and golden, about 1 hour 15
minutes. Transfer to rack.
Bring half and half to a simmer in heavy medium saucepan. Whisk yolks,
sugar and cornstarch in medium bowl. Gradually whisk in hot half and
half. Return mixture to same saucepan. Stir over medium heat until
mixture thickens and leaves path on back of spoon, about 3 minutes.
Strain into bowl. Stir in Sherry. Serve pudding warm with warm sauce.
Yield: 6 servings
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