Emprimir
Correo Electrónico
Add a photoRaciónes: 12
Ingredientes
- 9 x Wholewheat bread slices
- 3 x Egg yolks, beaten
- 1 1/2 c. Light cream
- 1/3 c. Sugar
- 1 dsh Salt
- 1 1/2 tsp Vanilla extract
- 2/3 c. Light raisins
- 2/3 c. Dark raisins
- 1/3 c. Candied red cherries, halved
- 1 c. Water
- 2 x Large eggs, beaten
- 2 Tbsp. Cream sherry
- 1/4 tsp Vanilla
- 1/2 c. Whipping cream
Direcciones
- 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 mix coats a spoon. Remove from heat; cold at once by placing pan in sink of ice water.
- Stir for 2 min. Stir in 1 1/2 teaspoon vanilla. Cover surface w/plastic wrap. In sm. bowl, combine raisins; set aside. Combine cherries. Pour only 2/3 c hot sherry over raisins; pour remaining sherry over cherries. Fold cut bread (about 9 c.) into custard until coated. Grease a 6 1/2-c. 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 in 1/4 of bread mix. Sprinkle with 2 Tablespoons 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 possibly 4 quart. crockpot with liner in place. Pour 1 c water into cooker around mold. Cover; cook on low-heat about 5 1/2 hours. or possibly high for 3 hours. or possibly until pudding springs back when touched.Remove mold from crockpot and let stand for 10 min.
- Carefully unmold onto serving platter. Serve hot 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 c. of water around mold. Cook in crockpot for 1 1/2 hrs (or possibly 'til hot)
- on high setting.Unmold and serve hot with sherry sauce. SHERRY SAUCE: In mixing bowl: combine 2 egg yolks, powdered sugar, 2 Tablespoons sherry and 1/4 teaspoon vanilla. Beat whipping in small mixing bowl until sosft peaks form. Gently fold whipped cream into egg yolk mix. Cover and refrigerateuntil serving time. Serve hot.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 12 servings | |
| Calories 187 | |
| Calories from Fat 75 | 40% |
| Total Fat 8.55g | 11% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 48mg | 2% |
| Potassium 193mg | 6% |
| Total Carbs 26.89g | 7% |
| Dietary Fiber 0.8g | 3% |
| Sugars 21.89g | 15% |
| Protein 2.53g | 4% |
