Christmas Bread Pudding

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Servings: 12 servings Difficulty: Advanced
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A rich, sherry-infused holiday dessert with dried fruits and a creamy sauce
Christmas Bread Pudding recipe image
Christmas Bread Pudding recipe image
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Christmas Bread Pudding

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 servings Calories: 2176.0

Description

This classic Christmas Bread Pudding is the ultimate holiday comfort food, featuring a luxurious custard base infused with cream sherry, vanilla, and a mix of light and dark raisins. The combination of whole wheat and white bread slices creates a perfect texture—soft yet substantial—while candied red cherries add festive pops of color and sweetness. Cooked slowly in a crockery cooker, the pudding develops a deep, warm flavor that is incredibly comforting. It is traditionally served with a light whipped cream sherry sauce, making it an elegant yet approachable dessert for family gatherings.

Ingredients

Directions

  1. Remove crusts from the bread slices and set aside; cover the bread with paper towels and let stand overnight to dry out slightly.
  2. For the custard, combine the beaten egg yolks, light cream, sugar, and salt in a heavy medium saucepan.
  3. Cook and stir over medium heat until the mixture thickens enough to coat a metal spoon.
  4. Immediately remove from heat and cool by placing the saucepan in a sink of ice water, stirring for 1-2 minutes.
  5. Stir in the vanilla, then cover the surface directly with plastic wrap to prevent a skin from forming.
  6. Place the light and dark raisins in a small bowl and the candied cherries in a separate bowl.
  7. Heat the cream sherry until warm, then pour 2/3 cup over the raisins and the remaining sherry over the cherries; set aside.
  8. Cut the dried bread into 1/2-inch cubes (approximately 9 cups).
  9. Gently fold the bread cubes into the cooled custard until evenly coated.
  10. Grease a 6 1/2-cup tower mold (without a tube).
  11. Drain the raisins and cherries, reserving the sherry liquid.
  12. Arrange one-fourth of the cherries in the bottom of the mold, sprinkle with 1/3 cup raisins, and add one-fourth of the bread mixture.
  13. Sprinkle with 2 tablespoons of the reserved sherry.
  14. Repeat the layering three more times, placing fruits near the edges of the mold.
  15. Lightly press down the final layer with the back of a spoon and pour the remaining reserved sherry over the top.
  16. Cover the mold tightly with foil.
  17. Place the mold into a 4-quart crockery cooker with a liner, pour the water into the cooker around the mold, cover, and cook on low for about 5 1/2 hours or on high for about 3 hours, until the pudding springs back when touched.
  18. For the sherry sauce, combine the remaining beaten egg yolks, sifted powdered sugar, the remaining cream sherry, and the remaining vanilla in a mixing bowl.
  19. In a separate bowl, beat the whipping cream until soft peaks form, then gently fold it into the egg yolk mixture.
  20. Cover and chill the sauce until ready to serve.
  21. Remove the mold from the cooker and let stand for 10 minutes.
  22. Carefully unmold the pudding onto a serving platter and serve warm with the sherry sauce.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 2176.0kcal
% Daily Value *
Total Fat 76.1g118%
Saturated Fat 40.6g204%
Cholesterol 189.8mg64%
Sodium 996.1mg42%
Total Carbohydrate 332.1g111%
Dietary Fiber 15.2g61%
Sugars 140.0g
Protein 44.6g90%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bread pudding, christmas, dessert, sherry, raisins, cherries, crockpot, slow cooker, custard, holiday, vanilla, whipped cream, whole wheat, comfort food, traditional, make ahead, warm, indulgent, classic, festive
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