CROCK POT CHRISTMAS BREAD PUDDING
From hungrybear 14 years agoIngredients
- 9 slices whole wheat bread shopping list
- 8 slices white bread shopping list
- 3 egg yolks, beaten shopping list
- 1 1/2 cups light cream shopping list
- 2/3 cup dark raisins shopping list
- 1/3 cup Whole candied red cherries, halved shopping list
- 3/4 cup cream sherry shopping list
- 1 cup water shopping list
- 2 egg yolks, beaten shopping list
- 1/4 cup powdered sugar, sifted shopping list
- 2 tablespoons cream sherry shopping list
- 1/3 cup sugar shopping list
- dash salt shopping list
- 1 1/2 teaspoons vanilla shopping list
- 2/3 cup golden raisins shopping list
- 1/4 teaspoon vanilla shopping list
- 1/2 cup whipping cream shopping list
How to make it
- 1. Remove crusts from bread. Cover bread slices with paper towels and let stand overnight.
- . Custard: in a heavy medium saucepan combine three egg yolks, light cream, sugar and salt. Cook and stir over medium heat.
- 3. Continue cooking until mixture coats a metal spoon. Remove from heat; cool at once by setting saucepan in a sink of ice water and stirring for 1-2 minutes.
- 4. Stir in 1 1/2 teaspoons vanilla. Cover surface with clear plastic wrap.
- 5. In small bowl combine raisins. Place cherries in another bowl. Heat 3/4 cup sherry till warm. Pour 2/3 cup sherry over cherries. Set aside.
- 6. Cut bread into 1/2-inch cubes (about 9 cups). In a bowl, fold bread into custard, until
- coated. 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 the mold, sprinkle 1/3 cup raisins into the mold. Add 1/4 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 back of spoon. Pour remaining reserved sherry over all. Cover mold tightly with foil.
- 8. Set mold in cooker - for a 5-6qt cooker, pour 1 1/2 cups water around mold (for a 3 1/2 - 4 qt cooker use 1 cup water).
- 9. Cover, cook on low 5 1/2 hours or until pudding springs back when touched.
- Meanwhile make the sherry sauce: in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablespoons sherry and 1/4 teaspoons vanilla. In small bowl, beat whipping cream until small peaks form. Gently fold whip cream into egg yolk mixture. Cover and chill until serving time.
- 10. Remove mold from cooker, let stand 10 minutes. Carefully unmold to serving platter. Serve warm with sherry sauce.
People Who Like This Dish 3
- goodeat Benton, MO
- eddoc69 Springfield, IL
- crazeecndn Edmonton, CA
- hungrybear Miner, MO
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