Christmas Bread Pudding

Ingredients

 * 9 	slice 	Whole Wheat Bread
 * 8 	slice 	White Bread
 * 3 		egg yolks, beaten
 * 1 1/2 	cup 	cream, light
 * 1/3 	cup 	Sugar
 * 1 	dash 	salt
 * 1 1/2 	tsp 	vanilla
 * 2/3 	cup 	Raisins, light
 * 2/3 	cup 	Raisins, dark
 * 1/3 	cup 	Candied red cheeries, halved
 * 3/4 	cup 	cream sherry
 * 1 	cup 	Waer
 * 2 		egg yolks, beaten
 * 1/4 	cup 	powdered sugar, sifted
 * 2 	tbsp 	cream sherry
 * 1/4 	tsp 	vanilla
 * 1/2 	cup 	whipping cream

Directions

 * 1) Remove crusts from bread; set crusts aside for another use.


 * 1) Cover bread slices with paper towels and let stand overnight.


 * 1) For custard, in a heavy medium saucepan combine 3 egg yolks, light cream, Sugar, and salt.


 * 1) Cook and stir over medium heat.


 * 1) Continue cooking till mixture coats a metal spoon.


 * 1) Remove from heat; cool at once by placing saucepan in a sink of ice water and stirring for 1-2 minutes.


 * 1) Stir in 1- ½ teaspoons vanilla.


 * 1) Cover surface with clear plastic wrap.


 * 1) In a small bowl combine Raisins.


 * 1) Place cherries in another bowl.


 * 1) Heat ¾ c. sherry till warm.


 * 1) Pour 2/3 c. sherry over Raisins; pour remaining sherry over cherries.


 * 1) Set aside.


 * 1) Cut bread into ½ inch cubes (should have about 9 cups).


 * 1) In a bowl fold bread into custard till coated.


 * 1) Grease a 6-½-cup tower mold (without tube).


 * 1) Drain Raisins and cherries, reserving sherry.


 * 1) Arrange one-fourth of cherries in bottom of the mold; sprinkle 1/3 c. Raisins into the mold.


 * 1) Add one-fourth of bread-cube mixture.


 * 1) Sprinkle with 2 tablespoons reserved sherry.


 * 1) Repeat layers three times, arranging cherries and Raisins near edges of the mold.


 * 1) Lightly press last layer with the back of a spoon.


 * 1) Pour remaining reserved sherry over all.


 * 1) Cover mold tightly with foil.


 * 1) Set mold into a 4 quart crockery cooker with liner in place.


 * 1) Pour 1 cup water into cooker around mold.


 * 1) Cover; cook on low heat setting abut 5 ½ hours or on high-heat setting about 3 hours or till pudding springs back when touched.


 * 1) Meanwhile, for sherry sauce, in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablesponns sherry, and ¼ teaspons vanilla.


 * 1) In a small mixing bowl beat whipping cream with a rotary beater till soft peaks form.


 * 1) Gently fold whipped cream into egg-yolk mixture.


 * 1) Cover and chill till serving time.


 * 1) Remove mold from cooker and let stand 10 minutes.


 * 1) Carefully unmold pudding onto a serving platter.


 * 1) Serve warm with sherry sauce.
 * Or, remove pudding from mold, cover, and chill
 * 1) To serve, return pudding to the same mold.


 * 1) Cover with foil and place in the cooker, then pour 1 cup water around mold.


 * 1) Cover; cook on high-heat setting for 1 ½-2 hours or till warm.


 * 1) Let stand 10 minutes; unmold and serve with sauce.


 * 1) For 5- or 6- quart crockery cooker: use 1 ½ c. water to pour around mold.


 * 1) Leave remaining ingredient amounts the same.