1 hr 15 mins
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.
My Private Note
Units: US | Metric
- 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
- 1Heat 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.
- 2While pumpernickel is soaking, mix raisins & rum in a 1 cup container & microwave in high for 1 minute. Let cool.
- 3Sauté 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.
- 4Add French bread, pears & raisins with leftover rum to soaked pumpernickel & toss lightly. Sprinkle rest of sugar onto bread & pear mixture.
- 5Mix milk, cream & beaten eggs with vanilla. Pour over bread & pear mixture & mix lightly.
- 6Set 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.
Browse Our Top Dessert Recipes
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
- Total Fat 12.8 g
- Saturated Fat 6.3 g
- Cholesterol 131.9 mg
- Sodium 486.0 mg
- Total Carbohydrate 69.6 g
- Dietary Fiber 6.0 g
- Sugars 30.7 g
- Protein 11.5 g