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.
 * 2) Cover bread slices with paper towels and let stand overnight.
 * 3) For custard, in a heavy medium saucepan combine 3 egg yolks, light cream, Sugar, and salt.
 * 4) Cook and stir over medium heat.
 * 5) Continue cooking till mixture coats a metal spoon.
 * 6) Remove from heat; cool at once by placing saucepan in a sink of ice water and stirring for 1-2 minutes.
 * 7) Stir in 1- ½ teaspoons vanilla.
 * 8) Cover surface with clear plastic wrap.
 * 9) In a small bowl combine Raisins.
 * 10) Place cherries in another bowl.
 * 11) Heat ¾ c. sherry till warm.
 * 12) Pour 2/3 c. sherry over Raisins; pour remaining sherry over cherries.
 * 13) Set aside.
 * 14) Cut bread into ½ inch cubes (should have about 9 cups).
 * 15) In a bowl fold bread into custard till coated.
 * 16) Grease a 6-½-cup tower mold (without tube).
 * 17) Drain Raisins and cherries, reserving sherry.<BR>
 * 18) Arrange one-fourth of cherries in bottom of the mold; sprinkle 1/3 c. Raisins into the mold.<BR>
 * 19) Add one-fourth of bread-cube mixture.<BR>
 * 20) Sprinkle with 2 tablespoons reserved sherry.<BR>
 * 21) Repeat layers three times, arranging cherries and Raisins near edges of the mold.<BR>
 * 22) Lightly press last layer with the back of a spoon.<BR>
 * 23) Pour remaining reserved sherry over all.<BR>
 * 24) Cover mold tightly with foil.<BR>
 * 25) Set mold into a 4 quart crockery cooker with liner in place.<BR>
 * 26) Pour 1 cup water into cooker around mold.<BR>
 * 27) 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.<BR>
 * 28) Meanwhile, for sherry sauce, in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablesponns sherry, and ¼ teaspons vanilla.<BR>
 * 29) In a small mixing bowl beat whipping cream with a rotary beater till soft peaks form.<BR>
 * 30) Gently fold whipped cream into egg-yolk mixture.<BR>
 * 31) Cover and chill till serving time.<BR>
 * 32) Remove mold from cooker and let stand 10 minutes.<BR>
 * 33) Carefully unmold pudding onto a serving platter.<BR>
 * 34) Serve warm with sherry sauce.
 * Or, remove pudding from mold, cover, and chill
 * 1) To serve, return pudding to the same mold.<BR>
 * 2) Cover with foil and place in the cooker, then pour 1 cup water around mold.<BR>
 * 3) Cover; cook on high-heat setting for 1 ½-2 hours or till warm.<BR>
 * 4) Let stand 10 minutes; unmold and serve with sauce.<BR>
 * 5) For 5- or 6- quart crockery cooker: use 1 ½ c. water to pour around mold.<BR>
 * 6) Leave remaining ingredient amounts the same.