Perfect Pear Bread Pudding Rsc Recipes

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PEAR BREAD PUDDING



Pear Bread Pudding image

Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.

Provided by puella_mea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 17

¼ cup brown sugar
¼ cup white sugar
1 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup butter, softened
1 tablespoon vanilla extract
8 eggs
1 cup white sugar
1 cup half-and-half cream
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

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
  • In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
  • Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard 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.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g

PLAIN AND PERFECT BREAD PUDDING



Plain and Perfect Bread Pudding image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h50m

Yield 6 to 8 servings

Number Of Ingredients 8

2 tablespoons butter, melted, plus more for the baking dish
2 1/2 cups sourdough bread cubes (1-inch cubes)
2 1/2 cups milk
1 1/2 tablespoons vanilla
2 large eggs
1 cup granulated sugar
1/2 cup lightly packed brown sugar
Whiskey Cream Sauce, recipe follows, for serving

Steps:

  • Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
  • Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
  • Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.

FRESH PEAR BREAD



Fresh Pear Bread image

This bread is moist and delicious!

Provided by coolbeans

Categories     Bread     Quick Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 13

2 pears - peeled, cored and shredded
1 pear - peeled, cored and mashed
1 egg, lightly beaten
1 egg white, lightly beaten
2 tablespoons water
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 cup white sugar
¼ cup instant vanilla pudding mix
1 ½ teaspoons cinnamon
½ teaspoon baking soda
¼ teaspoon salt
⅛ teaspoon baking powder

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
  • In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
  • Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 39.7 g, Cholesterol 15.5 mg, Fat 0.6 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 0.2 g, Sodium 184.5 mg, Sugar 24.4 g

TOFFEE-PEAR CRISP BREAD PUDDING



Toffee-Pear Crisp Bread Pudding image

My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! -Kurt Wait, Redwood City, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

1-3/4 cups 2% milk
1 cup butterscotch-caramel ice cream topping
1/4 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs
4 cups cubed day-old French bread
2 cups sliced peeled fresh pears (about 2 medium)
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup cold butter
1/3 cup English toffee bits

Steps:

  • Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 331 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

PEAR BREAD PUDDING



Pear Bread Pudding image

Michel Richard of Citrus likes to use brioche in this homey pudding, but white bread also works well. Pears add a lovely taste to this bread pudding recipe.

Provided by Martha Stewart

Number Of Ingredients 13

12 Poached Pears, quartered and cored, poaching liquid reserved
8 slices fresh brioche or white bread, crusts removed
2 cups milk
2 cups heavy cream
3 large eggs
2/3 cup brown sugar
1/2 teaspoon ground coriander
Pinch of salt
1 Bartlett pear, quartered, cored, and thinly sliced, for garnish
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 cup milk
1 cup pear-poaching liquid

Steps:

  • Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
  • In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
  • Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
  • Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
  • To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
  • To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.

PERFECT BREAD PUDDING



Perfect Bread Pudding image

I love bread pudding and this is my favorite. It's very quick and easy to prepare and my family loves it. Hope you do too.

Provided by Happy Hippie

Categories     Dessert

Time 50m

Yield 9 serving(s)

Number Of Ingredients 8

2 1/4 cups milk
2 eggs, slightly beaten
2 cups bread, cubed (day-old)
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup raisins

Steps:

  • Combine milk and eggs.
  • Pour over bread cubes.
  • Add remaining ingredients.
  • Toss lightly to blend.
  • Spread mixture in a greased 8x8x2 inch baking dish.
  • Set dish on oven rack placed over a shallow pan.
  • Pour hot water around it into shallow pan one inch deep.
  • Bake in 350 degree oven 35 to 40 minutes or until knife inserted 1/2 way between center and outside edge comes out clean.

Nutrition Facts : Calories 148.2, Fat 3.6, SaturatedFat 1.8, Cholesterol 55.5, Sodium 168.8, Carbohydrate 25.4, Fiber 0.6, Sugar 17, Protein 4.2

GINGER & PEAR BREAD & BUTTER PUDDING



Ginger & pear bread & butter pudding image

Want a treat to keep for yourself? This gooey and spicy vegetarian pudding will hit the spot

Provided by Good Food team

Categories     Dessert, Dinner, Lunch, Supper

Time 15m

Number Of Ingredients 7

2 slices day-old white bread , crusts removed
15g softened butter
2 tbsp ginger preserve
1 ripe pear , peeled , cored and diced
1 medium egg , beaten
4 tbsp demerara sugar
150ml milk

Steps:

  • Spread the bread with the butter, then the preserve. Cut each slice into 4 triangles. Arrange half the bread in the base of a 300ml microwave dish. Scatter over the pear and top with the remaining bread triangles.
  • Beat together the egg, half the sugar and the milk. Pour over the bread and leave to soak for 10 mins, pushing the bread down to soak up the milk mixture.
  • Cook the pudding in the microwave on High for 4 mins, then leave to stand for 5 mins. Cook on High for 1 min.
  • Heat the grill. Sprinkle over the remaining sugar, then cook under a hot grill until the top is bubbling and golden. Serve the pudding warm.

Nutrition Facts : Calories 755 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 125 grams carbohydrates, Sugar 84 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.36 milligram of sodium

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