Erin Randall's Note:
At the fruit market I found some wonderful pears and couldn't resist buying some. I got home and wanted to make a pear dessert, so I searched the 'Zaar and found a few recipes I liked, and as usual, had to mess them up and make my own! So thanks to Dancer (Pear Bread Pudding) and TeraGram (Pear Frittata) for the inspiration, and also to my old faithful "Central Cookery Book" (an Australian/Tasmanian Icon). Also, my eggs were home-laid and all double yolkers, so you may want to use two whole eggs and two egg yolks, depending on your eggs.
My Private Note
Units: US | Metric
- 2 josephine pears, peeled, cored and sliced
- 2 slices day-old raisin bread
- 3 eggs
- 1 -2 tablespoon caster sugar (to taste, depends on the sweetness of your pears and your families taste)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 500 -700 ml low-fat milk (depends on how many eggs you used, and the size of your dish)
- 1Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
- 2Layer the pears on top of the bread.
- 3Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
- 4Whick eggs and sugar to combine, add salt and milk and combine well.
- 5Pour over pears and bread.
- 6Bake in pre-heated 180C oven for approximately 30-40 minutes, or until "custard" is set.
- 7Serve hot with cream or ice cream.
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Nutritional Facts for Pear Raisin Bread Pudding
Serving Size: 1 (297 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 207.4
- Calories from Fat 50
- Total Fat 5.6 g
- Saturated Fat 2.1 g
- Cholesterol 164.9 mg
- Sodium 450.7 mg
- Total Carbohydrate 29.5 g
- Dietary Fiber 3.1 g
- Sugars 19.0 g
- Protein 10.3 g