9 sl Whole Wheat Bread
8 sl White Bread
3    Egg yolks; beaten
1 1/2 c  Cream, light
1/3 c  Sugar
1 ds Salt
1 1/2 ts Vanilla
2/3 c  Raisins, light
2/3 c  Raisins, dark
1/3 c  Candied red cherries; halved
3/4 c  Cream sherry
1 c  Water
2    Egg yolks; beaten
1/4 c  Powdered sugar; sifted
2 tb Cream sherry
1/4 ts Vanilla
1/2 c  Whipping cream

Remove crusts from bread; set crusts aside for another use. Cover bread
slices with paper towels and let stand overnight. FOR CUSTARD, in a heavy
medium saucepan combine 3 egg yolks, light cream, sugar, and salt. Cook and
stir over medium heat. Continue cooking till mixture coats a metal spoon.
Remove from heat; cool at once by placing 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 a small bowl combine raisins. Place
cherries in another bowl. Heat 3/4 c. sherry till warm. Pour 2/3 c. sherry
over raisins; pour remaining sherry over cherries. Set aside. Cut bread
into 1/2 inch cubes (should have about 9 cups). In a bowl fold bread into
custard till coated. Grease a 6-1/2-cup tower mold (without tube). Drain
raisins and cherries, reserving sherry. Arrange one-fourth of cherries in
bottom of the mold; sprinkle 1/3 c. raisins into the mold. Add one-fourth
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 the back of a spoon. Pour remaining reserved
sherry over all. Cover mold tightly with foil. Set mold into a 4 quart
crockery cooker with liner in place. Pour 1 cup water into cooker around
mold. Cover; cook on low heat setting abut 5 1/2 hours or on high-heat
setting about 3 hours or till pudding springs back when touched. Meanwhile,
FOR SHERRY SAUCE, in a mixing bowl combine 2 egg yolks, powdered sugar, 2
tablesponns sherry, and 1/4 teaspons vanilla. In a small mixing bowl beat
whipping cream with a rotary beater till soft peaks form. Gently fold
whipped cream into egg-yolk mixture. Cover and chill till serving time.
Remove mold from cooker and let stand 10 minutes. Carefully unmold pudding
onto a serving platter. Serve warm with sherry sauce. (Or, remove pudding
from mold, cover, and chill. To serve, return pudding to the same mold.
Cover with foil and place in the cooker, then pour 1 cup water around mold.
Cover; cook on high-heat setting for 1 1/2-2 hours or till warm. Let stand
10 minutes; unmold and serve with sauce.) For 5- or 6- quart crockery
cooker: Use 1 1/2 C. water to pour around mold.
Leave remaining ingredient amounts the same.