- 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 1½ teaspoons vanilla.
- Cover surface with clear plastic wrap.
- In a small bowl combine raisins.
- Place cherries in another bowl.
- Heat ¾ cup sherry till warm.
- Pour ⅔ cup sherry over raisins; pour remaining sherry over cherries.
- Set aside.
- Cut bread into ½ inch cubes (should have about 9 cups).
- In a bowl fold bread into custard till coated.
- Grease a 6½-cup tower mold (without tube).
- Drain raisins and cherries, reserving sherry.
- Arrange one-fourth of cherries in bottom of the mold; sprinkle ⅓ cup 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 ½ 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 tablespoons sherry, and ¼ teaspoons 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 1½ – 2 hours or till warm.
- Let stand 10 minutes; unmold and serve with sauce.
- For 5- or 6- quart crockery cooker: use 1½ cups water to pour around mold.
- Leave remaining ingredient amounts the same.
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