Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

9 Wholewheat bread slices
3 Egg yolks; beaten
1 1/2 c Light cream
1/3 c Sugar
1 ds Salt
1 1/2 ts Vanilla extract
2/3 c Light raisins
2/3 c Dark raisins
3/4 c Cream sherry
1/3 c Candied red cherries; halve
1 c Water
Sherry sauce:
2 Eggs; beaten
2 tb Cream sherry
1/4 ts Vanilla
1/2 c Whipping cream

Remove crusts from bread; set crusts aside for another use. Cover
bread slices with paper towels and let stand overnight. For custard,
in heavy med. saucepan combine 3 egg yolks, light cream, sugar and
salt. Cook and stir over med. heat. Continue 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 tsp. vanilla. Cover surface
w/plastic wrap.
In small bowl, combine raisins; set aside. Combine cherries. Pour
only 2/3 c warm sherry over raisins; pour remaining sherry over
cherries. Fold cut bread (about 9 cups) into custard till 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 c raisins into mold. Add 1/4 of bread mixture.
Sprinkle with 2 T. 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 qt.
crockpot with liner in place. Pour 1 c water into cooker around mold.
Cover; cook on low-heat about 5 1/2 hrs. or high for 3 hrs. or until
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 DO 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
'til warm) on high setting.Unmold and serve warm with sherry sauce.
SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar,
2 T sherry and 1/4 tsp. vanilla. Beat whipping in small mixing bowl
until soft peaks form. Gently fold whipped cream into egg yolk
mixture. Cover and chill until serving time. Serve warm with sherry
sauce. Source: BHG New Crocker Cooker Cook Book

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