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Xmas Bread Pudding-Revised

Xmas Bread Pudding-Revised recipe image
This elegant Christmas bread pudding is the ultimate comfort dessert, featuring a custard-soaked whole wheat base studded with plump raisins and bright candied cherries. Slow-cooked in a crockpot to ensure even, gentle heating, the pudding develops a tender, moist texture with deep, warm flavors from cream sherry and vanilla. The accompanying sherry sauce adds a luxurious, creamy finish that balances the sweetness of the fruit. Perfect for holiday gatherings or cozy winter evenings, this dish offers a sophisticated twist on traditional bread pudding that feels both homemade and festive. It serves twelve generously, making it ideal for sharing with family and friends.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1457.3
Dietary: Vegetarian
Description
This elegant Christmas bread pudding is the ultimate comfort dessert, featuring a custard-soaked whole wheat base studded with plump raisins and bright candied cherries. Slow-cooked in a crockpot to ensure even, gentle heating, the pudding develops a tender, moist texture with deep, warm flavors from cream sherry and vanilla. The accompanying sherry sauce adds a luxurious, creamy finish that balances the sweetness of the fruit. Perfect for holiday gatherings or cozy winter evenings, this dish offers a sophisticated twist on traditional bread pudding that feels both homemade and festive.
Ingredients
  • 9 slices Whole wheat bread
  • 3 large Egg yolks, beaten
  • 1 1/2 cups Light cream
  • 1/3 cup Sugar
  • 1 pinch Salt
  • 1 1/2 teaspoons Vanilla extract
  • 2/3 cup Light raisins
  • 2/3 cup Dark raisins
  • 3/4 cup Cream sherry
  • 1/3 cup Candied red cherries, halved
  • 1 cup Water
  • 2 large Egg yolks, for sauce
  • 2 tablespoons Powdered sugar, for sauce
  • 2 tablespoons Cream sherry, for sauce
  • 1/4 teaspoon Vanilla extract, for sauce
  • 1/2 cup Whipping cream, for sauce
Directions
  1. 1
    Remove crusts from the bread slices and set aside for another use.
  2. 2
    Cover the bread slices with paper towels and let them stand overnight to dry slightly.
  3. 3
    In a heavy medium saucepan, combine 3 egg yolks, light cream, sugar, and salt.
  4. 4
    Cook and stir over medium heat until the mixture thickens enough to coat the back of a spoon.
  5. 5
    Immediately remove the pan from heat and place it in a sink filled with ice water to cool quickly.
  6. 6
    Stir the custard mixture for 2 minutes while cooling to prevent skin formation.
  7. 7
    Stir in 1 1/2 teaspoons of vanilla extract.
  8. 8
    Cover the surface of the custard directly with plastic wrap and set aside.
  9. 9
    In a small bowl, combine the light and dark raisins.
  10. 10
    In a separate small bowl, place the halved candied cherries.
  11. 11
    Pour 2/3 cup of warm sherry over the raisins and the remaining sherry over the cherries; let soak briefly.
  12. 12
    Cut the dried bread into cubes (yielding about 9 cups) and fold into the custard mixture until fully coated.
  13. 13
    Grease a 6 1/2-cup tower mold (without a tube) or a suitable casserole dish.
  14. 14
    Drain the raisins and cherries, reserving the soaking sherry.
  15. 15
    Arrange 1/4 of the cherries in the bottom of the mold and sprinkle with 1/3 cup of the soaked raisins.
  16. 16
    Add 1/4 of the bread mixture on top and sprinkle with 2 tablespoons of the reserved sherry.
  17. 17
    Repeat the layering process three more times, arranging cherries and raisins near the edges of the mold for visual appeal.
  18. 18
    Lightly press down the final layer with the back of a spoon.
  19. 19
    Pour the remaining reserved sherry evenly over the top.
  20. 20
    Cover the mold tightly with foil.
  21. 21
    Place the mold into a 3 1/2 or 4-quart crockpot fitted with a liner.
  22. 22
    Pour 1 cup of water into the crockpot around the mold to create a water bath.
  23. 23
    Cover the crockpot and cook on low heat for about 5 1/2 hours, or on high for 3 hours, until the pudding springs back when touched.
  24. 24
    Remove the mold from the crockpot and let it stand for 10 minutes before unmolding.
  25. 25
    Carefully unmold the pudding onto a serving platter.
  26. 26
    To make the sherry sauce, combine 2 egg yolks, powdered sugar, 2 tablespoons sherry, and 1/4 teaspoon vanilla in a mixing bowl.
  27. 27
    In a separate small bowl, beat the whipping cream until soft peaks form.
  28. 28
    Gently fold the whipped cream into the egg yolk mixture until combined.
  29. 29
    Cover the sauce and chill until serving time.
  30. 30
    Serve the warm bread pudding topped with the chilled sherry sauce.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1457.3kcal
% Daily Value *
Total Fat 56.2g87%
Saturated Fat 31.1g156%
Cholesterol 148.5mg50%
Sodium 98628.2mg4110%
Total Carbohydrate 217.1g73%
Dietary Fiber 9.0g36%
Sugars 113.9g
Protein 25.6g52%

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

Note

You can prepare the pudding ahead of time. After baking, remove from the mold, cover, and chill. Before serving, return the pudding to the mold, cover with foil, and place back in the crockpot. Pour 1 cup of water around the mold and cook on high for 1 1/2 hours, or until warmed through. Unmold and serve warm.

Drying the bread overnight helps it absorb the custard without becoming mushy. If short on time, you can slice the bread and dry it in a low oven (250°F) for 15-20 minutes.

The sherry sauce is a delicate mousse-like topping. Ensure the whipped cream is cold and the egg yolk mixture is not too warm when folding to maintain volume and texture.

Keywords: bread pudding, christmas dessert, crockpot pudding, sherry sauce, raisins, candied cherries, custard, holiday baking, whole wheat, slow cooker, vanilla, dessert, festive, creamy, sweet, fruit
Read it online: https://www.chefs-mate.com/recipe/xmas-bread-pudding-revised/