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!
Maryann
Pear Cranberry Bread Pudding
Serves 6
Ingredients
- 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
Directions
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.