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My review
Pear Bread Pudding
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puella_mea
"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."
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Ingredients
55 m servings 680Original recipe yields 12 servings
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- US
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 1213 Ratings
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Most helpful positive review
10/14/2006
The flavor and texture of this bread pudding are excellent. The only reason I did not give a full 5 stars is for the recipe itself- I think the cooking time is WAY off. This needed at least 50 m...
Most helpful critical review
1/7/2013
This recipe was just a little bit bland for my tastes. Not sure if I'll make it again or not.
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10/14/2006
The flavor and texture of this bread pudding are excellent. The only reason I did not give a full 5 stars is for the recipe itself- I think the cooking time is WAY off. This needed at least 50 m...
12/12/2005
This was very good. I made it three days ago and still have left overs in the fridge and it still taste really good. I didn't do it exactly the way the recipe said but overall it still worked ou...
11/21/2008
I tripled this for a dessert for 20 people, everyone enjoyed it. I used italian bread in place of artisian bread and added considerably moe milk. I also skipped the whole "bath" routine" and the...
12/2/2009
This is incredibly amazing! Bread pudding is my all time favorite desert and it FAR surpasses any other bread pudding that I have tasted! I have never had the confidence to make it, but im so p...
10/18/2009
Loved it! Made this for dinner with friends and nobody could get enough! Didn't do the weight thing; cooked it for nearly an hour though. Would definitely make it again!
11/16/2008
Up front - I halved this recipe for six servings. Somehow I don't think the ingredient ratios faired well. The vanilla was too much and it needed more than 2 pears. I, too, could not find pear b...
1/7/2013
This recipe was just a little bit bland for my tastes. Not sure if I'll make it again or not.
11/30/2015
Made this as written. I gave a five for the overall yummy taste! The time is off though. I needed 50 minutes at 350 after the initial 10 at 400. Not important enough though to take a star away ...
9/6/2015
Loved it... Plenty of flavor, but added a little more with a Brandy Sauce... I stole a Whiskey Sauce and replaced the whiskey with Brandy... 1 1/2 cups white sugar 3/4 cup butter 3/4 cup corn sy...