Christmas Bread Pudding

Ingredients

 * 9 slice whole wheat bread
 * 8 slice white bread
 * 3 egg yolks, beaten
 * 1½ cup cream, light
 * ⅓ cup sugar
 * 1 dash salt
 * 1½ tsp vanilla
 * ⅔ cup raisins, light
 * ⅔ cup raisins, dark
 * ⅓ cup candied red cherries, halved
 * ¾ cup cream sherry
 * 1 cup water
 * 2 egg yolks, beaten
 * ¼ cup powdered sugar, sifted
 * 2 tbsp cream sherry
 * ¼ tsp vanilla
 * ½ 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 1½ 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 cup sherry till warm.
 * 12) Pour ⅔ cup 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 6½-cup tower mold (without tube).
 * 17) Drain raisins and cherries, reserving sherry.
 * 18) Arrange one-fourth of cherries in bottom of the mold; sprinkle ⅓ cup raisins into the mold.
 * 19) Add one-fourth of bread-cube mixture.
 * 20) Sprinkle with 2 tablespoons reserved sherry.
 * 21) Repeat layers three times, arranging cherries and raisins near edges of the mold.
 * 22) Lightly press last layer with the back of a spoon.
 * 23) Pour remaining reserved sherry over all.
 * 24) Cover mold tightly with foil.
 * 25) Set mold into a 4 quart crockery cooker with liner in place.
 * 26) Pour 1 cup water into cooker around mold.
 * 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.
 * 28) Meanwhile, for sherry sauce, in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablespoons sherry, and ¼ teaspoons vanilla.
 * 29) In a small mixing bowl beat whipping cream with a rotary beater till soft peaks form.
 * 30) Gently fold whipped cream into egg-yolk mixture.
 * 31) Cover and chill till serving time.
 * 32) Remove mold from cooker and let stand 10 minutes.
 * 33) Carefully unmold pudding onto a serving platter.
 * 34) Serve warm with sherry sauce.
 * Or, remove pudding from mold, cover, and chill.
 * 1) To serve, return pudding to the same mold.
 * 2) Cover with foil and place in the cooker, then pour 1 cup water around mold.
 * 3) Cover; cook on high-heat setting for 1½ – 2 hours or till warm.
 * 4) Let stand 10 minutes; unmold and serve with sauce.
 * 5) For 5- or 6- quart crockery cooker: use 1½ cups water to pour around mold.
 * 6) Leave remaining ingredient amounts the same.