Bread Pudding with Caramelized Pears

Name: Bread Pudding with Caramelized Pears
Ingredients: 6 slices whole wheat sandwich bread; 2 tbsp (25 mL) butter, softened; 4 eggs; 2/3 cup (150 mL) granulated sugar, divided; 2 tsp (10 mL) vanilla; 2 cups (500 mL) hot low-fat milk; 4 pears, peeled, cored and sliced; 1/2 tsp (2 mL) freshly grated nutmeg; 1/3 cup (75 mL) raisins; 1/4 cup (50 mL) sliced blanched almonds; 8-cup (2 L) baking dish, sprayed; Shallow roasting pan

12 ingredients

14 steps

Ingredients

6 slices whole wheat sandwich bread
2 tbsp (25 mL) butter, softened
4 eggs
2/3 cup (150 mL) granulated sugar, divided
2 tsp (10 mL) vanilla
2 cups (500 mL) hot low-fat milk
4 pears, peeled, cored and sliced
1/2 tsp (2 mL) freshly grated nutmeg
1/3 cup (75 mL) raisins
1/4 cup (50 mL) sliced blanched almonds
8-cup (2 L) baking dish, sprayed
Shallow roasting pan

Directions

1

Preheat oven to 350F (180C)
2

Trim crusts from bread; butter one side of each bread slice.
3

Cut into 4 triangles each; layer in prepared baking dish, overlapping the triangles.
4

In a large bowl, whisk together eggs, 1/3 cup (75 mL) of the sugar and vanilla.
5

Whisk in hot milk in a stream, stirring constantly.
6

Pour over bread.
7

In a large nonstick skillet over medium heat, cook the remaining sugar and 2 tbsp (25 mL) water, stirring occasionally, until mixture turns a deep caramel color.
8

Immediately add pears and nutmeg (be careful of spatters).
9

Cook, stirring often, for 5 minutes or until pears are tender and sauce is smooth.
10

Stir in raisins; spoon evenly over bread slices.
11

Sprinkle almonds over top.
12

Place baking dish in roasting pan; add enough boiling water to reach halfway up sides of dish.
13

Bake for 40 to 45 minutes or until custard is set in center.
14

Remove from water bath; place on rack to cool.