Pear Bread Pudding
Yield
6 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
raisins, seedless
|
|
| ¼ | cup |
rum
or 1 tsp rum extract |
*
|
| 2 | cups |
pears
ripe, peeled, sliced |
|
| ½ | cup |
sugar
|
|
| 4 | cups |
bread
white, coarsely torn |
*
|
| 3 | cups |
milk
|
|
| 1 | cup |
cream
or evaporated milk |
|
| 3 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
raisins, seedless
|
|
| 59 | ml |
rum
or 1 tsp rum extract |
*
|
| 473 | ml |
pears
ripe, peeled, sliced |
|
| 118 | ml |
sugar
|
|
| 946 | ml |
bread
white, coarsely torn |
*
|
| 7.1E+2 | ml |
milk
|
|
| 237 | ml |
cream
or evaporated milk |
|
| 3 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 350℉ (180℃).
Heat rum mixture and pour over raisins; set aside.
Melt 1 tablespoon of butter in frypan, add pears and cook 5 minutes.
Add ¼ cup sugar, stir and cook 2 more minutes and then put aside.
Place bread in bowl.
Scald milk and pour over bread. Let soak 5 minutes.
Add raisin mixture and pears with syrup.
Beat together eggs, rest of sugar, vanilla and stir in bread mixture.
Pour in buttered baking dish , bake at 350℉ (180℃) for 50 minutes.
