Pear & White Chocolate Bread Pudding

Directions

1. 1
   {"0":"Combine cream, vanilla bean and seeds in med. saucepan; bring just to scalding over med-hi heat. Watch closely.","2":"Meanwhile, whisk eggs + sugar together in lg bowl.","4":"Remove cream from heat, discard bean. Whisk a little cream into egg-sugar mixture to equalize temp. of eggs, then slowly whisk in remaining cream to form a custard. Strain to remove any curdled egg. Add liqueur, if using.","6":"Transfer custard into vessel w\/ spout. Fill ea. ramekin to top w\/ custard, poke holes to get to bottom. Let ramekins rest 30 min. to absorb custard.","8":"15 mins. b\/f baking, preheat oven to 350. Boil water for roasting pan bath.","10":"Top off ea. pudding w\/ more custard so ramekins are filled; puddings will glisten, may overflow slightly. Reserve remaining custard (@ room temp) to make sauce.","12":"Put pan on mid rack, fill w\/ boiling water so water comes 1\/2-way up sides of ramekins. Bake 20 mins, carefully turn pan front to back. Bake for 10-20 mins, or until puddings are puffed, set, golden.","14":"Let rest in water-filled pan until cool enough to handle. (Now, ramekins can be removed from water and cooled to room temp b\/f covering; refrigerate up to 1 day. To serve, run a knife around inside edge of ea pudding and invert to unmold. To warm b\/f serving, place unmolded puddings, browned side up, on a baking sheet in a 350-degree oven, warm through.)","16":"Heat any remaining custard in med. saucepan over med-low heat, stirring constantly w\/ wooden spoon until warmed through and slightly thickened to form sauce. (If eggs curdle, transfer to blender, puree until smooth.)","18":"Just b\/f serving, combine remaining 1\/2 c heavy cream & confectioners' sugar in bowl; beat to soft peaks. Cut remaining 1\/2 pear into 24 very thin slices.","20":"Place a warm pudding on ea. plate. Spoon creme Anglaise around ea. Garnish w\/ whipped cream, 2 fanned pear slices, mint sprig. Dust tops w\/ confectioners' sugar."}