Toffee Pear Crisp Bread Pudding Recipes

TOFFEE-PEAR CRISP BREAD PUDDING

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.

STICKY TOFFEE PEAR PUDDING

Steps:

• Peel the pears and cut the bottom off each to give a flat base - cut them to a height that will fit snugly in your tin. Use a melon baller or small knife to cut out the pips from the base. Roughly chop the pear scraps, discarding the pips, and set aside. Tip the sugar, cinnamon, star anise, cloves, zests and 600ml water into a saucepan large enough to fit all the pears. Bring to the boil, then simmer until the sugar has dissolved. Add the pears, cover with a lid or a piece of baking parchment, and poach gently for 15 mins until a knife easily slides into a pear. Leave to cool in the liquid.
• Now make the sponge. Put the dates and linseeds in a saucepan and add the almond milk. Bring to a gentle simmer, then cook for 2-3 mins until the dates are soft. Pour into a food processer and blitz until smooth. Add the oil and blend again, then scrape into a bowl and set aside to cool a little. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin (a loose -bottomed one if possible) with a strip of baking parchment.
• Put the dry ingredients in a large mixing bowl with 1/ 2 tsp salt. Mix well, breaking up any lumps of sugar with your fingers, and shaking the bowl a few times to encourage any remaining lumps to come to the surface. Add the date and oil mixture, and stir well. Fold in the chopped pear scraps. Scrape the cake mixture into the tin, then nestle in the pears, standing straight up, so that the bottom halves are covered. Bake for 35-40 mins until the cake is cooked through. Insert a skewer to the centre to check - it should come out clean. If there is any wet cake mixture on the skewer, return the cake to the oven and bake for 10 mins more, then check again.
• Meanwhile, bring the pear poaching liquid back to the boil and simmer until reduced to a glossy syrup. When the pudding is cooked, cool for 5-10 mins, then brush all over with the syrup, saving a little extra to serve alongside, with vegan ice cream, if you like.

TOFFEE BREAD PUDDING WITH CINNAMON TOFFEE SAUCE

Steps:

• Preheat oven to 350°F.
• Grease 13"x9"x2" baking pan.
• In a large bowl, whisk together the milk, eggs, sugar, cinnamon, coffee, vanilla and salt.
• Stir in bread cubes, coating completely with liquid.
• Let soak for 10 minutes.
• Stir in 1/2 cup toffee bits.
• Pour into greased pan.
• Sprinkle remaining toffee bits on top.
• Bake until surface is set (40-45 minutes).
• Let cool 30 minutes.
• Combine sauce ingredients in a medium saucepan, and cook over low heat, stirring constantly, until toffee melts and mixture is well blended (makes about 2/3 cup sauce).
• Cut pudding into squares, top with sauce and serve with ice cream.

MARY BERRY'S TOFFEE PEAR PUDDING

Steps:

• 1. You will need a shallow 2 litre (3½ pint) ovenproof dish, measuring about 30 x 20 x 6cm (12 x 8 x 2½in). Preheat the oven to 180°/160° fan/Gas 4 and lightly grease the dish with butter. 2. Slice one pear half into thin horseshoe shapes and set these aside for decoration. Cut the remaining pears into 1cm (½ in) pieces. 3. To make the pudding, measure the butter and sugar into a mixing bowl. Using an electric hand whisk, beat until light and creamy. Add the remaining ingredients and whisk again to make a smooth, thick batter. Stir in the chopped pears. 4. Pour into the prepared dish. Bake in the oven for about 40 minutes until the pudding is well risen, coming away from the sides of the dish and springy to the touch. 5. To make the sauce, measure all the ingredients into a saucepan and heat gently until the butter has melted. Increase the heat and boil for a couple of minutes, stirring all the time until the sauce has thickened slightly. 6. Arrange the reserved pear slices along the centre of the dish. Pour half the sauce over the pudding, then pour the rest into a warm jug. Serve the pudding warm with the sauce and some ice cream, custard or cream. Prepare ahead: Can be made and cooked, without the sauce, up to 6 hours ahead. Sauce can be made up to 2 days ahead. Get your copy of Mary Berry's essential new guide to comfort cooking, with over 120 delicious, foolproof recipes:

TOFFEE-PEAR CRISP BREAD PUDDING

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.