PEAR BREAD PUDDING
Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.
Provided by puella_mea
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 55m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
- In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
- Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
- Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
- Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.
Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g
BUTTERSCOTCH BREAD PUDDING
A versatile bread pudding that is easy to make. You can also use chocolate milk and any candy bar of your choice for another version.
Provided by Margaret Burger
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
- In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal. Pour into prepared pan.
- Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.) Serve warm or cold.
Nutrition Facts : Calories 622.7 calories, Carbohydrate 92.6 g, Cholesterol 110 mg, Fat 23.1 g, Fiber 0.9 g, Protein 9.4 g, SaturatedFat 15 g, Sodium 451.6 mg, Sugar 74.6 g
TOFFEE-PEAR CRISP BREAD PUDDING
My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! -Kurt Wait, Redwood City, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 331 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.
BUTTERSCOTCH-PECAN BREAD PUDDING
Bread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. -Lisa Varner, El Paso, Texas
Provided by Taste of Home
Categories Desserts
Time 3h15m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place bread, pecans and butterscotch chips in a greased 4-qt. slow cooker. In a large bowl, whisk eggs, cream, brown sugar, melted butter and vanilla until blended. Pour over bread mixture; stir gently to combine., Cook, covered, on low until a knife inserted in center comes out clean, 3-4 hours. Serve warm with whipped cream and butterscotch topping.
Nutrition Facts : Calories 502 calories, Fat 30g fat (16g saturated fat), Cholesterol 154mg cholesterol, Sodium 384mg sodium, Carbohydrate 47g carbohydrate (26g sugars, Fiber 2g fiber), Protein 10g protein.
BUTTERSCOTCH PEARS
This grand finale simmers during dinner and impresses as soon as you bring it to the table. Serve as is, or with vanilla ice cream and a slice of pound cake. Leftover pear nectar is heavenly when added to sparkling wine or simply poured over ice. -Theresa Kreyche, Tustin, California
Provided by Taste of Home
Categories Desserts
Time 2h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut pears in half lengthwise; remove cores. Brush pears with lemon juice. In a small bowl, combine the brown sugar, butter, flour, cinnamon and salt; stir in pecans. Spoon into pears; place in a 4-qt. slow cooker., Combine pear nectar and honey; drizzle over pears. Cover and cook on low for 2-3 hours or until pears are tender. Serve warm.
Nutrition Facts : Calories 209 calories, Fat 10g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 109mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 4g fiber), Protein 1g protein.
PEAR BREAD PUDDING
Make and share this Pear Bread Pudding recipe from Food.com.
Provided by Dancer
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Heat rum mixture and pour over raisins; set aside.
- Melt 1 tablespoon butter in frypan, add pears and cook 5 minutes.
- Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
- Place bread in bowl.
- Scald milk and pour over bread.
- Let soak 5 minutes.
- Add raisin mixture and pears with syrup.
- Beat together eggs, rest of sugar, vanilla and stir in bread mixture.
- Pour in buttered baking dish, bake at 350°F for 50 minutes.
BUTTERSCOTCH BREAD PUDDING
Make and share this Butterscotch Bread Pudding recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Butter a 9x13 inch baking dish.
- In a large bowl, combine bread, milk, sugar, butter, eggs, vanilla and butterscotch chips; mixture should be the consistency of oatmeal.
- Pour into prepared pan.
- Bake in preheated oven 1 hour, until nearly set. (It should have a "thigh wiggle" or wiggle as much as a well endowed thigh.)
- Serve warm or cold.
Nutrition Facts : Calories 887, Fat 34.2, SaturatedFat 21.5, Cholesterol 169.2, Sodium 731.6, Carbohydrate 132.1, Fiber 1.6, Sugar 92.8, Protein 14.4
BUTTERSCOTCH PEAR BREAD PUDDING
I found this in a magazine years ago. I love bread pudding and never would have thought to put in pears, but this is really very good.
Provided by tammarie
Categories Breads
Time 1h30m
Yield 1 dessert, 12 serving(s)
Number Of Ingredients 17
Steps:
- Cook brown sugar and butter over medium heat, stirring constantly for 2-3 minuets until smooth. Remove from heat.
- In a bowl, whisk eggs, yolk, milk, cream, vanilla and nutmeg. Whisk in brown sugar until smooth.
- Add 6 cups of the bread, press down and let stand for 30 minuets.
- Heat oven to 325. Butter 3 qt baking dish.
- Pour half of the bread mixture into dish. Arrange pears over mixture and pour the remaining bread mixture over pears.
- Top with remaining 2 cups of bread, pressing down to slightly moisten.
- Brush bread cubes with melted butter and sprinkle with sugar.
- Bake for 1 hour to 1 hour 10 minutes or until top is golden brown and center is set.
- Cool for 30 minuets while making sauce:.
- Melt butter in a pot over medium heat.
- Add brown sugar, water and corn syrup, bring to a boil. Boil for 2 minutes whisking occasionally.
- Remove from heat, whisk in cream.
- Serve warm over bread pudding.
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