Bread and Custard Pudding with Sherry Sauce Recipe
Bread and Custard Pudding with Sherry Sauce Recipe
Bread Ingredients:
9 whole wheat bread slices
8 white bread slices
Custard Ingredients:
3 pcs of egg yolks; beaten
1.5 c of light cream
1.5 tsps of vanilla
1/3 c of sugar
A dash of salt
Fruit Ingredients:
2/3 c of golden raisins
2/3 c of raisins (dark)
1/3 c of cherries (whole candied red); cut into two
1 c of water
3/4 c of cream sherry
Sherry Sauce Ingredients:
2 egg yolks
2 Tbsps of cream sherry
1/4 c of Confectioner’s sugar; sifted
1/2 c of whipped cream
1/4 tsp of vanilla
2 Tbsps of sherry
Remove the crust from the bread. Slice into cubes of 1/2 an inch thick. Place in a large bowl. Cover the bread with cling wrap. Set it aside. Meanwhile, combine the all the custard ingredients in a medium-sized saucepan. Whisk well ’til smooth. Cook over medium heat, stirring constantly.
Carry on with cooking. Stir constantly ’til the mixture would coat a metal spoon. Take it out of the heat. Let it cool immediately by immersing the saucepan in a container with ice-cold water. Stir in the 1.2 tsp of vanilla. Then, stir for about 2 minutes more. Cover it with cling wrap. Set custard aside.
Afterward, place the cherries in a bowl. In another bowl, mix the Golden and Dark raisins. Warm up the 3/4 cup of cream sherry (but do not boil). Combine about 2/3 of warm cream sherry with cherries.
Then, set it aside. Combine the custard with the bread. Mix well to coat evenly. If bowl is not large enough, you may need to do this in batches.
Prepare a tower mould (w/o tube). Grease it with butter. Drain and save the cream sherry for later. Alternately assemble about 4 sets of layers that consist of cherries followed by raisins, then coated bread cubes, drizzling about 2 Tbsps of saved sherry after each set.
Press the final layer lightly using the rear of a spoon. Drizzle whatever is left of the saved sherry over the final layer. Tightly cover the mould with aluminum foil.
Position the mould in a 5-quart crockpot. Pour in 1.5 cups of water around it. Cover crockpot with lid. Set heat to low. Cook ’til the pudding bounces back if you gently press your finger on it (approximately 5.5 hours).
In the meantime, whisk the 2 egg yolks together with the 2 Tbsps of sherry, 1/4 tsp of vanilla, and Confectioner’s sugar ’til smooth in a small mixing bowl. Set aside.
In another small mixing bowl, whisk the cream ’til slight peaks are formed. Gradually combine the whipped cream with the egg mixture. Whisk well ’til smooth. Cover the mixture. Refrigerate ’til ready to use.
When cooked, take out the mould from the crockpot. Let it cool for about 10-15 minutes at room temperature ’til warm. Unmold it gently onto a serving plate. Spoon sherry sauce over the pudding.
>> Bread and Custard Pudding with Sherry Sauce Recipe