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 cherries, halved
3/4 cup cream sherry
1 cup water
2 egg yolks, beaten
1/4 cup powdered sugar, sifted
2 tbsp cream sherry
1/4 tsp vanilla
1/2 cup whipping cream
A Recipe for
Christmas Bread Pudding
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Food Tip |
This Recipe for Christmas Bread Pudding is one of thousands in the Recipes-to-go Bread Cookbook.
Herb Tip |
If you enjoy this Christmas Bread Pudding Recipe - you should enjoy the recipe collections you can find on the websites below:
Hungry men think the cook lazy. |
| Anonymous |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
This is a recipe for Christmas Bread Pudding from the recipe cookbook of Recipes-to-go (Bread)
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
Food Tip |
Remove crusts from bread; set crusts aside for another use. Cover
bread slices with paper towels and let stand overnight. FOR CUSTARD,
in a heavy medium saucepan combine 3 egg yolks, light cream, sugar,
and salt. Cook and stir over medium heat. Continue cooking till
mixture coats a metal spoon. Remove from heat; cool at once by
placing saucepan in a sink of ice water and stirring for 1-2 minutes.
Stir in 1- 1/2 teaspoons vanilla. Cover surface with clear plastic
wrap. In a small bowl combine raisins. Place cherries in another
bowl. Heat 3/4 c. sherry till warm. Pour 2/3 c. sherry over raisins;
pour remaining sherry over cherries. Set aside. Cut bread into 1/2
inch cubes (should have about 9 cups). In a bowl fold bread into
custard till coated. Grease a 6-1/2-cup tower mold (without tube).
Drain raisins and cherries, reserving sherry. Arrange one-fourth of
cherries in bottom of the mold; sprinkle 1/3 c. raisins into the
mold. Add one-fourth of bread-cube mixture. Sprinkle with 2
Tablespoons reserved sherry. Repeat layers three times, arranging
cherries and raisins near edges of the mold. Lightly press last layer
with the back of a spoon. Pour remaining reserved sherry over all.
Cover mold tightly with foil. Set mold into a 4 quart crockery cooker
with liner in place. Pour 1 cup water into cooker around mold.
Cover; cook on low heat setting abut 5 1/2 hours or on high-heat
setting about 3 hours or till pudding springs back when touched.
Meanwhile, FOR SHERRY SAUCE, in a mixing bowl combine 2 egg yolks,
powdered sugar, 2 tablesponns sherry, and 1/4 teaspons vanilla. In a
small mixing bowl beat whipping cream with a rotary beater till soft
peaks form. Gently fold whipped cream into egg-yolk mixture. Cover
and chill till serving time. Remove mold from cooker and let stand 10
minutes. Carefully unmold pudding onto a serving platter. Serve warm
with sherry sauce. (Or, remove pudding from mold, cover, and chill.
To serve, return pudding to the same mold. Cover with foil and place
in the cooker, then pour 1 cup water around mold. Cover; cook on
high-heat setting for 1 1/2-2 hours or till warm. Let stand 10
minutes; unmold and serve with sauce.) For 5- or 6- quart crockery
cooker: Use 1 1/2 C. water to pour around mold.
Leave remaining ingredient amounts the same.
Serves: 12
Christmas Bread Pudding Recipe brought to you by Recipes To-Go