Prep 15 mins
Cook 1 hr
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.
- 3⁄4 cup golden raisin
- 1⁄4 cup rum (I used Black Seal, Mmmm)
- 1 lb pumpernickel bread, chopped into 2 inch chunks
- 2 cups French bread, chopped into 1 inch chunks
- 3 cups milk
- 6 cups pears, peeled & chopped
- 1⁄4 cup butter
- 1 cup raw sugar
- 1 cup half-and-half (or heavy cream)
- 6 eggs, beaten
- 1 tablespoon vanilla
- 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.
- While pumpernickel is soaking, mix raisins & rum in a 1 cup container & microwave in high for 1 minute. Let cool.
- 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.
- Add French bread, pears & raisins with leftover rum to soaked pumpernickel & toss lightly. Sprinkle rest of sugar onto bread & pear mixture.
- Mix milk, cream & beaten eggs with vanilla. Pour over bread & pear mixture & mix lightly.
- 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.