Christmas Bread Pudding Recipe
By far, this is the finest Christmas Bread Pudding recipe I have ever tasted. A delicious Dessert, the Christmas Bread Pudding completes your meal. I am sure both of us will be in agreement that this Christmas Bread Pudding is very delectable.
Ingredients
4 beaten egg yolks
2 cups light cream
1/2 cup sugar
1/4 teaspoon salt
2 teaspoons vanilla
3/4 cup light raisins
3/4 cup dark raisins
1/2 cup whole red candied cherries, halved
1 cup cream sherry
10 slices whole wheat bread
11 slices white bread
1 recipe Caramel Raisin Sauce
Directions
For custard, in a heavy medium saucepan combine the egg yolks, cream, sugar, and salt.
Cook and stir over medium heat.
Continue cooking till the mixture coats a metal spoon.
Remove from heat; cool at once by placing pan in a sink of ice water and stirring for 1 to 2 minutes.
Stir in vanilla.
Cover surface with clear plastic wrap.
In a small mixing bowl combine the raisins; place the cherries in another bowl.
Heat the sherry till warm.
Pour about 3/4 cup of the sherry over the raisins and the remaining sherry over the cherries; set aside.
Remove crusts from bread slices; wrap and store crusts for another use.
Cut bread into 1/2 inch cubes; toss the cubes together.
(You should have about 13 1/2 cups bread cubes.) Grease a 21/2 or 3 quart heatproof mold (with or without tube).
Drain raisins and cherries, reserving sherry.
Reserve 1/2 cup of the raisins for sauce.
Arrange 2 tablespoons cherries in bottom of mold; sprinkle about 1/4 cup rai sins in mold.
Add 3 cups bread cubes.
Sprinkle with 3 tablespoons sherry; drizzle with 1/2 cup custard.
Repeat layers three more times, arranging cherries and raisins near edge of mold.
Press last layer with back of a spoon.
Cover mold tightly with foil.
Place mold on rack in deep kettle; add boiling water to kettle to a depth of 1 inch.
Cover kettle.
Steam pudding for 1 1/4 to 1 1/2 hours or till puffed slightly and pudding springs back when touched; add more water to kettle as needed.
Remove mold and let stand for 10 minutes.
Carefully unmold pudding onto platter.
Serve warm with Caramel Raisin Sauce.
Or, cover and chill pudding.
At serving time, return steamed pudding to same mold.
Cover and resteam for 30 to 45 minutes or till warm.
Let stand for 10 minutes; unmold and serve with sauce.
Cook and stir over medium heat.
Continue cooking till the mixture coats a metal spoon.
Remove from heat; cool at once by placing pan in a sink of ice water and stirring for 1 to 2 minutes.
Stir in vanilla.
Cover surface with clear plastic wrap.
In a small mixing bowl combine the raisins; place the cherries in another bowl.
Heat the sherry till warm.
Pour about 3/4 cup of the sherry over the raisins and the remaining sherry over the cherries; set aside.
Remove crusts from bread slices; wrap and store crusts for another use.
Cut bread into 1/2 inch cubes; toss the cubes together.
(You should have about 13 1/2 cups bread cubes.) Grease a 21/2 or 3 quart heatproof mold (with or without tube).
Drain raisins and cherries, reserving sherry.
Reserve 1/2 cup of the raisins for sauce.
Arrange 2 tablespoons cherries in bottom of mold; sprinkle about 1/4 cup rai sins in mold.
Add 3 cups bread cubes.
Sprinkle with 3 tablespoons sherry; drizzle with 1/2 cup custard.
Repeat layers three more times, arranging cherries and raisins near edge of mold.
Press last layer with back of a spoon.
Cover mold tightly with foil.
Place mold on rack in deep kettle; add boiling water to kettle to a depth of 1 inch.
Cover kettle.
Steam pudding for 1 1/4 to 1 1/2 hours or till puffed slightly and pudding springs back when touched; add more water to kettle as needed.
Remove mold and let stand for 10 minutes.
Carefully unmold pudding onto platter.
Serve warm with Caramel Raisin Sauce.
Or, cover and chill pudding.
At serving time, return steamed pudding to same mold.
Cover and resteam for 30 to 45 minutes or till warm.
Let stand for 10 minutes; unmold and serve with sauce.
