Bread Pudding With Sherry Sauce

Recipe Ingredients

1/2 cup	118ml	Cream Sherry
1/2 cup	31g / 1.1oz	Dried currants
2 cups	474ml	Whole milk
		(do not use lowfat or nonfat milk)
1/2 cup	99g / 3.5oz	Sugar
3 cups	594g / 20oz	Eggs (large)
2 cups	396g / 13oz	Egg yolks (large)
1 teaspoon	5ml	Vanilla extract
1 teaspoon	5ml	Ground cinnamon
7 cups	1386g / 48oz	Brioche or egg-bread cubes - (abt 6 oz)
		Sauce
1 cup	237ml	Half-and-half
3		Egg yolks
2 tablespoons	30ml	Sugar
1 teaspoon	5ml	Cornstarch
2 tablespoons	30ml	Cream Sherry

Recipe Instructions

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. 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.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6340 broadcast 01-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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