Bread Pudding With Sherry Sauce Recipe

• 1/2 c. Cream Sherry
• 1/2 c. Dry currants
• 2 c. Whole lowfat milk (don't use lowfat or possibly nonfat lowfat milk)
• 1/2 c. Sugar
• 3 lrg Large eggs
• 2 lrg Egg yolks
• 1 tsp Vanilla extract
• 1 tsp Grnd cinnamon
• 7 c. Brioche or possibly egg-bread cubes - (abt 6 ounce)
• 1 c. Half-and-half
• 3 x Egg yolks
• 2 Tbsp. Sugar
• 1 tsp Cornstarch
• 2 Tbsp. Cream Sherry

1. Bring 1/2 c. Sherry to boil in a heavy small saucepan.
2. Add in currants.
3. Remove from heat.
4. Cover and let stand 15 min to plump.
5. Preheat oven to 325 degrees.
6. Butter an 8-inch square glass baking dish.
7. Whisk lowfat milk, sugar, Large eggs, yolks, vanilla and cinnamon in large bowl.
8. Arrange half of bread on bottom of prepared dish.
9. Spoon Sherry and currants over.
10. Arrange remaining bread over.
11. Pour egg mix over all.
12. Let stand 15 min, pressing bread into egg mix occasionally.
13. Bake pudding till puffed and golden brown, about 1 hour 15 min.
14. Transfer to rack.
15. Bring half-and-half to a simmer in heavy medium saucepan.
16. Whisk yolks, sugar and cornstarch in medium bowl.
17. Gradually whisk in warm half-and-half.
18. Return mix to same saucepan.
19. Stir over medium heat till mix thickens and leaves path on back of spoon, about 3 min.
20. Strain into bowl.
21. Stir in Sherry.
22. Serve pudding hot with hot sauce.
23. This recipe yields 6 servings.

cream sherry, currants, milk, sugar, eggs, egg yolks, vanilla, cinnamon, eggbread, egg yolks, sugar, cornstarch, cream sherry

Taken from cookeatshare.com/recipes/bread-pudding-with-sherry-sauce-91620 (may not work)