Christmas bread pudding
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Christmas bread pudding
  Christmas    Bread    Pudding    Roast  
Last updated 6/12/2012 1:16:14 AM. Recipe ID 45977. Report a problem with this recipe.
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      Title: Christmas bread pudding
 Categories: Desserts, Roast
      Yield: 12 Servings
 
      9 sl Whole Wheat Bread
      8 sl White Bread
      3    Egg yolks; beaten
  1 1/2 c  Cream, light
    1/3 c  Sugar
      1 ds Salt
  1 1/2 ts Vanilla
    2/3 c  Raisins, light
    2/3 c  Raisins, dark
    1/3 c  Candied red cherries; halved
    3/4 c  Cream sherry
      1 c  Water
      2    Egg yolks; beaten
    1/4 c  Powdered sugar; sifted
      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 a heavy medium saucepan combine 3 egg yolks, light cream, sugar,
  and salt. Cook and stir over medium heat.  Continue cooking till
  mixture coats a metal spoon. Remove from heat; cool at once by
  placing saucepan in a sink of ice water and stirring for 1-2 minutes.
  Stir in 1- 1/2 teaspoons vanilla. Cover surface with clear plastic
  wrap. In a small bowl combine raisins. Place cherries in another
  bowl. Heat 3/4 c. sherry till warm. Pour 2/3 c. sherry over raisins;
  pour remaining sherry over cherries. Set aside. Cut bread into 1/2
  inch cubes (should have about 9 cups). In a bowl fold bread into
  custard till coated. Grease a 6-1/2-cup tower mold (without tube).
  Drain raisins and cherries, reserving sherry. Arrange one-fourth of
  cherries in bottom of the mold; sprinkle 1/3 c. raisins into the
  mold. Add one-fourth of bread-cube mixture.  Sprinkle with 2
  Tablespoons reserved sherry. Repeat layers three times, arranging
  cherries and raisins near edges of the mold. Lightly press last layer
  with the back of a spoon. Pour remaining reserved sherry over all.
  Cover mold tightly with foil. Set mold into a 4 quart crockery cooker
  with liner in place.  Pour 1 cup water into cooker around mold.
  Cover; cook on low heat setting abut 5 1/2 hours or on high-heat
  setting about 3 hours or till pudding springs back when touched.
  Meanwhile, FOR SHERRY SAUCE, in a mixing bowl combine 2 egg yolks,
  powdered sugar, 2 tablesponns sherry, and 1/4 teaspons vanilla. In a
  small mixing bowl beat whipping cream with a rotary beater till soft
  peaks form. Gently fold whipped cream into egg-yolk mixture. Cover
  and chill till serving time. Remove mold from cooker and let stand 10
  minutes. Carefully unmold pudding onto a serving platter. Serve warm
  with sherry sauce. (Or, remove pudding from mold, cover, and chill.
  To serve, return pudding to the same mold. Cover with foil and place
  in the cooker, then pour 1 cup water around mold. Cover; cook on
  high-heat setting for 1 1/2-2 hours or till warm. Let stand 10
  minutes; unmold and serve with sauce.) For 5- or 6- quart crockery
  cooker: Use 1 1/2 C. water to pour around mold.
   Leave remaining ingredient amounts the same.
  




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Recipe ID 45977 (Apr 03, 2005)

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