Christmas Bread Pudding
Wishing you a very Merry Christmas
The main and healthy ingredient in this Christmas Bread Pudding recipe is grains. Adding light and dark raisins ups the nutritional ante and sweet candied cherries pack in flavor.
9 whole wheat bread slices
3 egg yolks; beaten
1-1/2 cups light cream
1/3 cup sugar
1-1/2 teaspoons vanilla extract
2/3 cup light raisins
2/3 cup dark raisins
1/3 cup candied red cherries; halved
1 cup water
For custard, in heavy medium-size saucepan combine 3 egg yolks, light cream, sugar and salt. Cook and stir over medium heat. Continue cooking and stirring until 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 teaspoon vanilla. Cover surface with plastic wrap.
In 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 until 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 until the 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 Prepare 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 until warm) on high setting. Unmold and serve warm with sherry sauce.
1/4 teaspoon vanilla
1/2 cup whipping cream
In mixing bowl: combine 2 egg yolks, powdered sugar, 2 tablespoons sherry and 1/4 teaspoon vanilla. Beat whipping in small mixing bowl until sosft peaks form. Gently fold whipped cream into egg yolk mixture. Cover and chill until serving time. Serve warm.
Recipe yields 12 servings Christmas Bread Pudding.
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Food historians trace the history of bread pudding to the early 11th and 12th centuries, as frugal cooks looked for ways to use stale, leftover bread instead of letting it go to waste.