Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Cream Sherry

  2. 1/2 cup 31g / 1.1oz Dried currants

  3. 2 cups 474ml Whole milk

  4. (do not use lowfat or nonfat milk)

  5. 1/2 cup 99g / 3 1/2oz Sugar

  6. 3 cups 594g / 20oz Eggs (large)

  7. 2 cups 396g / 13oz Egg yolks (large)

  8. 1 teaspoon 5ml Vanilla extract

  9. 1 teaspoon 5ml Ground cinnamon

  10. 7 cups 1386g / 48oz Brioche or egg-bread cubes - (abt 6 oz)

  11. Sauce

  12. 1 cup 237ml Half-and-half

  13. 3 Egg yolks

  14. 2 tablespoons 30ml Sugar

  15. 1 teaspoon 5ml Cornstarch

  16. 2 tablespoons 30ml Cream Sherry

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat oven to 325 degrees. Butter an 8-inch square glass baking dish.

  3. 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.

  4. 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.

  5. This recipe yields 6 servings.


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