MMMMM----- Recipe via Meal-Master (tm) v8.05
  
 
       Title: C/p Xmas Bread Pudding
  Categories: Desserts, Crockpot
       Yield: 12 servings
  
 
       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
     1/3 c  Candied red cherries; halved
       1 c  Water
            Sherry sauce ingredients:
       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 till 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 sm. 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
   chrries, 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 till 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 t. vanilla.  Beat
   whipping in small mixing bowl till sosft peaks form. Gently
   fold whipped cream into egg yolk mixture. Cover and chill
   till serving time.  Serve warm.
  
 
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