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
- 1/4 cup brown sugar (or 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 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.
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.
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