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Pear & Cranberry Bread Pudding

Serves: Makes 6 servings

Ingredients:

  • 9- x 4-inch loaf of day old country-style bread, cut into cubes
  • 2 teaspoons butter
  • 5 medium pears, peeled, cored, cut into large dice
  • 2 tablespoons sugar
  • 1 lemon zest
  • ⅓ cup chopped walnuts
  • ¼ dried cranberries
  • 3 cups, plus 1 tablespoon heavy cream
  • 3 whole eggs plus 3 egg yolks
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ½ cup heavy whipping cream

Procedures:

This hearty dessert is a nice substiute for traditional pie.

Lightly butter 9-inch-diameter glass pie dish. Melt 2 teaspoons butter in a large skillet over medium heat. Add apples; sauté 5 minutes. Sprinkle with 2 tablespoons sugar; sauté until pears are golden, about 6 minutes. Sprinkle with cranberries and walnuts. Set mixture aside.

Whisk together the cream eggs, egg yolks sugar, vanilla and cinnamon in a large bowl. Add cubed bread and sautéed pear mixture allowing the bread to soak, turning occasionally until all of the liquid is absorbed. Spoon mixture into a buttered 9x9 pan and bake at 350 degrees for about 45 minutes or until a knife inserted in the center come out clean. Let cool for 10 minutes and cut into 2x3 inch pieces.

Whisk cream until soft peak stage. Top each serving with cream and serve either warm or at room temperature.

Recipe developed for Sur La Table’s Cooking Classes

 
 
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