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    You are in: Home / Recipes / New Year's 2007 Pear Bread Pudding Recipe
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    New Year's 2007 Pear Bread Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    Buster's friend's Note:

    Happy New Year all! I needed to put some leftovers to use - pears, pumpernickel/walnut/raisin & French bread & 1/2 & 1/2. This bread pudding was born & was our first repast of the year after coming in from the beach where we were setting off fireworks. Mmmmmmm...party of four gave it 2 thumbs up! This comes out custardy not dry.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat milk to scalding in deep bowl & add pumpernickel chunks. Let sit unil tepid. Lift soaked pumpernickel & squeeze gently - place into a large casserole (make sure it will nest inside another casserole or pan so it can be in water bath to bake. Save milk.
    2. 2
      While pumpernickel is soaking, mix raisins & rum in a 1 cup container & microwave in high for 1 minute. Let cool.
    3. 3
      Sauté pears 5 minutes over medium high heat in 1/4 cup butter & 1/2 cup sugar until liquid is syrupy. Let cool. Separate pears from syrup - save syrup.
    4. 4
      Add French bread, pears & raisins with leftover rum to soaked pumpernickel & toss lightly. Sprinkle rest of sugar onto bread & pear mixture.
    5. 5
      Mix milk, cream & beaten eggs with vanilla. Pour over bread & pear mixture & mix lightly.
    6. 6
      Set casserole in pan of hot water & place in preheated 325°F oven for 1 hour or until set. (or until fireworks used up). Spoon some of pear syrup over each serving.

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    Nutritional Facts for New Year's 2007 Pear Bread Pudding

    Serving Size: 1 (298 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 442.5
     
    Calories from Fat 115
    26%
    Total Fat 12.8 g
    19%
    Saturated Fat 6.3 g
    31%
    Cholesterol 131.9 mg
    43%
    Sodium 486.0 mg
    20%
    Total Carbohydrate 69.6 g
    23%
    Dietary Fiber 6.0 g
    24%
    Sugars 30.7 g
    122%
    Protein 11.5 g
    23%

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