Add this delicious recipe to your holiday line up! This recipe for Pear Cranberry Bread Pudding is quick to assemble making for a perfect ending to a holiday meal serve warm with vanilla ice cream or fresh whipped cream, an excellent addition to your holiday buffet along side a baked ham or use in place of french toast for breakfast or brunch with powdered sugar on top and a little warm maple syrup served on the side along with sausage or bacon! The cranberries give it a festive note. This bread pudding uses brioche bread that is toasted , it can be fresh or stale bread. No need to wait hours or overnight for soaking the bread pudding in the milk and eggs, just 5 to 10 minutes, so it can be assembled last minute. Try and enjoy this holiday season!
From by the bay wishing you yummy bread pudding food memories!
Pear Cranberry Bread Pudding
- 1 pound broiche, cut into 1 inch cubes, with crust ( 1 loaf of broiche from 14 to 16 ounces )
- 5 tablespoons butter
- 3 large pears ( such as Bosc) peeled, cored and cut into 1/2 inch cubes
- 1 cup sugar
- 1 teaspoon cinnamon
- 1/4 cup brandy such as Calvados
- 1/2 cup dried cranberries
- 4 large eggs beaten
- 3 cups milk
- 1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Spread the bread cubes evenly on a large rimmed baking sheet and toast in the oven until golden and dry, approximately 15 minutes. In the meantime, melt 2 tablespoons of butter in a medium saute pan, then add the pears and 1/4 cup sugar. Continue to cook over moderate heat, stirring occasionally until the pears become soft and caramelized, approximately 15 minutes. Stir in cinnamon. Remove from heat, then add the brandy and cranberries. Stir well. The mixture should be syrupy and thick, if not place back on a low heat until it’s syrupy. Set aside. In a large bowl beat together the milk, eggs, 3/4 cup of sugar and vanilla extract. Melt the remaining 3 tablespoons of butter. Brush a 8″ by 11″ baking dish with about 1/3 of the melted butter. Add the bread cubes and then the custard mixture, stir well coating the bread cubes. Next add the pear and cranberry mixture to the bread and custard, mix again well. Let stand for 5 to 10 minutes so the bread will soak some of the custard. Place in the oven and bake for approximately 50 minutes until golden brown and the custard is set. Remove from oven and let cool slightly. To serve sprinkle with confectioner’s sugar and then serve with whipped cream or ice cream if serving for dessert.
Note: If not serving immediately, cover with foil to keep warm . Serve within the hour.
First weekend after Labor Day and the signs of fall are here by the bay – the beach parking lot is no longer filled with sunbathers but antique cars for the annual fall show, acorns are falling on my back deck with a few brown leaves , the evenings are getting cooler but the day are still warm. There is an abundance of pears and apples at the farmer’s market. With the days still warm I wanted to make something refreshing to drink after my walk to the antique car show, then I remembered a pear soda a tried just a few weeks ago. Pear soda is not easy to find, so I took advantage of the pears I bought at the farm stand to make my own soda. So much simpler than shopping for it in stores. It’s perfectly refreshing! Enjoy!
From by the bay wishing you delicious fizzy pear food memories!
2 cups water
2 cups sugar
optional: pear slices to garnish
Peel, core and cube pears. Place in a medium saucepan with water and sugar. Bring to a boil and simmer for 20 minutes. Use a potato masher to mash pear. Use a fine mesh sieve to strain mixture pressing the liquid through with a back of a spoon and cool. Pour 1/4 cup pear syrup in a glass and top with soda water. Enjoy!
Note: if you don’t want to throw the pear mash out put back in saucepan, add a 1/4 teaspoon ground ginger and a 1/2 cup of fresh or frozen whole cranberries and cook stirring ocassionally, until cranberries burst. Cool and serve it’s like a cranberry pear sauce.
It was a fine autumn weekend and I wanted my dinner to be inspired by the beauty around me, the trees are just starting to turn color, the sky is blue and there is a slight coolness in the air. I had to look no further than my fruit bowl to come up with this twist on applesauce, using pears instead! This is a real easy recipe with the end result a sweet and delicious sauce. The sauce is sweet from the nature sugar in the peats and requires little sugar to make. The sauce is a perfect alone or as a complement to pork or poultry. It also makes a great breakfast on top or waffles, pancakes or with some yogurt and granola, Enjoy!
From by the bay wishing you autumn pear food memories!
Makes about 2 cups
4 pears peeled, cored and cut into 1 inch pieces
1 tablespoon fresh lemon juice
2 tablespoons water
1 teaspoon sugar
1/4 teaspoon ground ginger
Place all the ingredients into a medium saucepan and bring to a boil. Reduce heat and simmer for 25 to 30 minutes, stirring occasionally. Remove from heat and cool. Place into a food processor or blender to process. Place in an air tight container and refrigerate until ready to use. It will keep in a refrigerator for about 1 week.