CHUNK-STYLE APPLESAUCE

CHRISTMAS BREAD PUDDING
9 slices Whole Wheat Bread
8 slices White Bread
3 Egg Yolks, beaten
1 1/2 cups Light Cream
2/3 cup Dark Raisins
1/3 cup Whole Candied Red Cherries, halved
3/4 cup Cream Sherry
1 cup -Water
2 Egg Yolks, beaten
1/4 cup Powdered Sugar, sifted
2 tablespoons Cream Sherry
1/3 cup Sugar
dash Salt
1 1/2 teaspoons Vanilla
2/3 cup Golden raisins
1/4 teaspoon Vanilla
1/2 cup Whipping cream
Remove crusts from bread. Cover bread slices with paper towels and
let stand overnight.
Custard: in a heavy medium saucepan combine three egg yolks, light
cream, sugar and salt. Cook and stir over medium heat. Continue
cooking until mixture coats a metal spoon. Remove from
heat; cool at once by setting saucepan in a sink of ice water and
stirring for 1-2 minutes. Stir in 1 1/2 teaspoons vanilla. Cover surface
with clear plastic wrap. In small bowl combine raisins. Place cherries in
another bowl. Heat 3/4 cup sherry till warm. Pour 2/3 cup sherry over
cherries. Set aside. Cut bread into 1/2-inch cubes (about 9 cups). In a
bowl, fold bread into custard, until coated. Grease a 6 1/2 cup tower
mold (without tube). Drain raisins and cherries, reserving sherry.
Arrange 1/4 of cherries in bottom of the mold, sprinkle 1/3 cup raisins
into the mold. Add 1/4 of bread cube mixture. Sprinkle with 2
tablespoons reserved sherry. Repeat layers three times, arranging
cherries and raisins near edges of the mold. Lightly press last layer
with back of spoon. Pour remaining reserved sherry over all. Cover
mold tightly with foil. Set mold in cooker - for a 5-6qt cooker, pour 1
1/2 cups water around mold (for a 3 1/2 - 4 qt cooker use 1 cup
water). Cover, cook on low 5 1/2 hours or until pudding springs back
when touched.
Meanwhile make the sherry sauce: in a mixing bowl combine 2 egg
yolks, powdered sugar, 2 tablespoons sherry and 1/4 teaspoons
vanilla. In small bowl, beat whipping cream until small peaks form.
Gently fold whip
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