Cran-Cherry Bread Pudding in a Slow Cooker

Ingredients:
3 large egg yolks, beaten
1-1/2 cups light cream
1/3 cup sugar
1/4 teaspoon kosher salt
1-1/2 teaspoons cherry extract
2/3 cup dried sweetened cranberries
2/3 cup golden raisins
1/2 cup whole candied red cherries, halved
3/4 cup sherry
9 cups unseasoned bread stuffing croutons OR
   18 slices bread, dried in the oven and cut into 1/2-inch cubes
1 cup white chocolate chips
Whipped cream

Directions:
1. Place 3 (18x2-inch) strips of heavy-duty foil (or regular foil folded to double thickness) in slow cooker, crisscrossing to form spokes across bottom and up sides. Grease 2-quart baking dish.
2. Cook and stir egg yolks, sugar and salt in medium heavy saucepan over medium heat until mixture coats back of spoon. Remove from heat. Set saucepan in sink of ice water and stir to cool. Stir in cherry extract. Transfer to bowl; press plastic wrap onto surface of custard; refrigerate.
3. Combine cranberries, raisins and cherries in small bowl. Heat sherry until warm. Pour over fruit; set aside for 10 minutes.
4. Fold bread cubes and chips into custard. Drain fruit, reserving sherry, and stir into batter. Pour into prepared dish. Top with reserved sherry and cover tightly with foil. Place on foil handles in slow cooker. Add water to come 1 inch up side of dish. Cover; cook on LOW 3½ to 5½ hours or until pudding springs back when touched. Carefully remove dish using foil handles; uncover and let stand 10 minutes. Serve warm with whipped cream.  (Makes 12 servings.)

(Recipe taken from CROCK-POT® Slow Cooker Recipes, 2009 Issue.)