The best delicious Bread Pudding With Sherry Sauce recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Bread Pudding With Sherry Sauce recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Bread Pudding With Sherry Sauce.
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1/2 c Cream Sherry
1/2 c Dried currants
2 c Whole milk (do not use
Lowfat or nonfat)
1/2 c Sugar
3 lg Eggs
2 lg Egg yolks
1 ts Vanilla extract
1 ts Ground cinnamon
7 c Brioche or egg bread cubes
(about 6 ounces)
Sauce:
1 c Half and half
3 Egg yolks
2 tb Sugar
1 ts Cornstarch
2 tb Cream Sherry
Bring 1/2 cup Sherry to boil in a heavy small saucepan. Add currants.
Remove from heat. Cover and let stand 15 minutes to plump.
Preheat oven to 325 degrees F. Butter an 8 inch square glass baking
dish. Whisk milk, sugar, eggs, yolks, vanilla and cinnamon in large
bowl. Arrange half of bread on bottom of prepared dish. Spoon Sherry
and currants over. Arrange remaining bread over. Pour egg mixture
over all. Let stand 15 minutes, pressing bread into egg mixture
occasionally. Bake pudding until puffed and golden, about 1 hour 15
minutes. Transfer to rack.
Bring half and half to a simmer in heavy medium saucepan. Whisk yolks,
sugar and cornstarch in medium bowl. Gradually whisk in hot half and
half. Return mixture to same saucepan. Stir over medium heat until
mixture thickens and leaves path on back of spoon, about 3 minutes.
Strain into bowl. Stir in Sherry. Serve pudding warm with warm sauce.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6340
Yields
4 servings
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