Fresh Pear Bread Pudding
Serves: 8 to 10
Warm from the oven and softly scented with cinnamon, this is one of my favorite cool weather desserts. It's a perfect way to use up leftover bread and those sweet and juicy pears that may have become a bit past their prime. If you have day-old pastries or croissants, cut those up and add them to the mixture! The Bourbon Sauce is a classic addition if you so choose, but the pudding will certainly stand on its own!
- 4 eggs, lightly beaten Add to list
- 2 cups half and half Add to list
- 1/4 cup melted butter Add to list
- 1/2 cup brown sugar (or you may substitute raw cane sugar) Add to list
- 1/3 cup maple syrup Add to list
- 1 teaspoon vanilla Add to list
- 1 teaspoon ground cinnamon (optional) Add to list
- 1/4 teaspoon nutmeg (optional) Add to list
- 1/4 teaspoon salt Add to list
- 4 cups day-old bread cubes (about 3/4-inch cubes) Add to list
- 1 cup diced ripe pear Add to list
- 1/4 cup dried cranberries Add to list
- 2 tablespoons finely minced candied ginger Add to list
- Bourbon Sauce (optional) Add to list
Preheat oven to 350° F.
In a mixing bowl, combine the eggs with the half and half, butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg and salt. Place the bread cubes, diced pear, dried cranberries and ginger in a large bowl and add the egg mixture. Toss to mix well.
Butter a medium casserole dish and pour the bread mixture into it. Bake the pudding for 45 minutes to 1 hour or until set in the center.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 19, 2013.
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.