Pear Bread Pudding
Course: DesertsCuisine: EuropeanPrep Time
20 mins
Cook Time
35
minutesTotal Time
55
minutesServings
12
Ingredients
1 ¼ cups — all-purpose flour
¼ cup — brown sugar
¼ cup — white sugar
1 teaspoon — ground cinnamon
1 teaspoon — salt
½ cup — butter, softened
1 tablespoon — vanilla extract
8 large — eggs
1 cup — white sugar
1 cup — half-and-half
1 teaspoon — vanilla extract
¼ cup — pear brandy
½ teaspoon — salt
2 (1 pound) loaves — sliced artisan bread, cut into 3/4-inch strips with crusts removed
4 — pears – peeled, cored, and sliced
2 cups — heavy cream
1 pinch — ground cinnamon
Directions
- Preheat the oven to 400 degrees F (200 degrees C).
- Stir flour, brown sugar, 1/4 cup white sugar, cinnamon, and salt together in a medium bowl. Mix in butter and 1 tablespoon of vanilla until mixture resembles coarse crumbs. Set aside.
- Whisk eggs, 1 cup white sugar, half-and-half, 1 teaspoon vanilla, pear brandy, and salt together in a separate bowl.
- Line the bottom of a 9×13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of custard mixture over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
- Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
- Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.
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