New Year's 2007 Pear Bread Pudding |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Happy New Year all! I needed to put some leftovers to use - pears, pumpernickel/walnut/raisin & French bread & 1/2 & 1/2. This bread pudding was born & was our first repast of the year after coming in from the beach where we were setting off fireworks. Mmmmmmm...party of four gave it 2 thumbs up! This comes out custardy not dry. Ingredients:
3/4 cup golden raisin |
1/4 cup rum (i used black seal, mmmm) |
1 lb pumpernickel bread, chopped into 2 inch chunks |
2 cups french bread, chopped into 1 inch chunks |
3 cups milk |
6 cups pears, peeled & chopped |
1/4 cup butter |
1 cup raw sugar |
1 cup half-and-half (or heavy cream) |
6 eggs, beaten |
1 tablespoon vanilla |
Directions:
1. Heat milk to scalding in deep bowl & add pumpernickel chunks. Let sit unil tepid. Lift soaked pumpernickel & squeeze gently - place into a large casserole (make sure it will nest inside another casserole or pan so it can be in water bath to bake. Save milk.
2. While pumpernickel is soaking, mix raisins & rum in a 1 cup container & microwave in high for 1 minute. Let cool.
3. Sauté pears 5 minutes over medium high heat in 1/4 cup butter & 1/2 cup sugar until liquid is syrupy. Let cool. Separate pears from syrup - save syrup.
4. Add French bread, pears & raisins with leftover rum to soaked pumpernickel & toss lightly. Sprinkle rest of sugar onto bread & pear mixture.
5. Mix milk, cream & beaten eggs with vanilla. Pour over bread & pear mixture & mix lightly.
6. Set casserole in pan of hot water & place in preheated 325°F oven for 1 hour or until set. (or until fireworks used up). Spoon some of pear syrup over each serving.
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