Saturday, October 25, 2008

Pear Bread Pudding

The Altitude Adjustment Section
Keeping with the Halloween theme, I thought an appropriate dessert would be some sort of warm-and-fuzzy comfort food, so let's make some pear bread pudding with rum raisins! This is one of those recipes where you can use any kind of leftover bread you have. If you are feeling crazy, you could even use black bread. Raisin pumpernickel would be great if you could get it!

1/2 cup golden raisins
1/4 cup dark rum
1 tablespoon butter
2 cup ripe pears, peeled and sliced
1/2 cup sugar
4 cups bread (Brioche or Challah), torn or cut into cubes
3 cups milk
1 cup heavy cream or evaporated milk
3 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees. Heat rum mixture and pour over raisins, set aside. Melt 1 tablespoon of butter in frying pan, add pears and cook 5-8 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside. Put bread cubes in bowl. Scald milk, evaporated milk, or whatever dairy you choose 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 degrees for 50 minutes or until golden and set.