Fresh Pear Bread Pudding

Serves: 8 to 10

Your rating: None (14 votes)

These ingredients are:
vegetarian iconVegetarian peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

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!

Ingredients

Preparation

Preheat oven to 350° F.

In a mixing bowl, combine eggs, half-and-half, butter, brown sugar, maple syrup, vanilla, cinnamon, nutmeg and salt. Place bread cubes, pears, cranberries and ginger in a large bowl; add egg mixture. Toss to mix well.

Butter a medium casserole dish and pour bread mixture into it. Bake the pudding for 45 to 60 minutes, or until set in the center.

Each serving: 290 cal, 15g fat (8g sat), 130mg chol, 230mg sodium, 36g carb, 2g fiber, 21g sugars, 6g protein

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on October 19, 2013.

Lynne Vea

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.

More about: bread, desserts, holidays, pears, pudding

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