Pear Bread Pudding Recipes

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PEAR BREAD PUDDING



Pear Bread Pudding image

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

¼ cup brown sugar
¼ cup white sugar
1 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup butter, softened
1 tablespoon vanilla extract
8 eggs
1 cup white sugar
1 cup half-and-half cream
1 teaspoon vanilla extract
¼ cup pear brandy
½ teaspoon salt
2 (1 pound) loaves sliced artisan bread, cut into 3/4 inch strips with crusts removed
4 pears - peeled, cored and sliced
2 cups heavy cream
1 pinch ground cinnamon

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

PEAR BREAD PUDDING



Pear Bread Pudding image

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

1/2 cup raisins
1/4 cup rum (or 1 tsp rum extract & water)
2 cups pears, peeled, sliced, ripe
1/2 cup sugar
4 cups bread, white, coarsely torn with no crusts
3 cups milk
3 eggs
1 teaspoon vanilla

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.

PEAR BREAD PUDDING



Pear Bread Pudding image

Michel Richard of Citrus likes to use brioche in this homey pudding, but white bread also works well. Pears add a lovely taste to this bread pudding recipe.

Provided by Martha Stewart

Number Of Ingredients 13

12 Poached Pears, quartered and cored, poaching liquid reserved
8 slices fresh brioche or white bread, crusts removed
2 cups milk
2 cups heavy cream
3 large eggs
2/3 cup brown sugar
1/2 teaspoon ground coriander
Pinch of salt
1 Bartlett pear, quartered, cored, and thinly sliced, for garnish
1/2 cup granulated sugar
2 tablespoons fresh lemon juice
1 cup milk
1 cup pear-poaching liquid

Steps:

  • Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
  • In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
  • Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
  • Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
  • To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
  • To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.

PEAR AND CHOCOLATE BRIOCHE BREAD PUDDING



Pear and Chocolate Brioche Bread Pudding image

In place of brioche, you can use a rustic white bread or challah.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Puddings & Custards     Bread Pudding Recipes

Time 1h30m

Number Of Ingredients 11

Unsalted butter, room temperature, for baking dish
3 ounces bittersweet chocolate, coarsely chopped
7 ounces brioche, cut into eight 1/2-inch slices, halved diagonally
1 1/2 pounds firm but ripe pears, such as Anjou or Bartlett (about 3), cored and very thinly sliced
3 large eggs, plus 3 large egg yolks
1 1/2 cups whole milk
1 1/4 cups heavy cream
1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 tablespoon sanding or other coarse sugar

Steps:

  • Preheat oven to 325 degrees. Butter a shallow 2-quart baking dish and sprinkle bottom evenly with chocolate. Arrange brioche in dish, alternating each slice with 3 or 4 pear slices.
  • In a large bowl, gently whisk together eggs and egg yolks, milk, cream, brown sugar, cinnamon, and salt. Pour mixture evenly over bread and pears and let sit 5 minutes. Sprinkle with sanding sugar.
  • Bake until brioche is puffed and custard is just set, 50 to 60 minutes. Let cool slightly. Serve warm or at room temperature.

Nutrition Facts : Calories 436 g, Fat 26 g, Fiber 4 g, Protein 9 g, SaturatedFat 14 g

TOFFEE-PEAR CRISP BREAD PUDDING



Toffee-Pear Crisp Bread Pudding image

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

1-3/4 cups 2% milk
1 cup butterscotch-caramel ice cream topping
1/4 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs
4 cups cubed day-old French bread
2 cups sliced peeled fresh pears (about 2 medium)
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup cold butter
1/3 cup English toffee bits

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.

BREAD PUDDING PEAR PIE



Bread Pudding Pear Pie image

I've been serving this simple but elegant dessert for many years, after a friend shared the recipe, I especially enjoy baking yummy desserts. I guess it's in the genes--my grandfather came over from Norway and started a bakery in a small Minnesota town. -Kris Bailey Villand, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 15

1 can (29 ounces) pear halves, drained
4 large eggs
1/3 cup sugar
1-1/2 cups whole milk
2 teaspoons vanilla extract
1 teaspoon grated lemon zest
1/4 teaspoon salt
3 English muffins, crumbled
BUTTERSCOTCH SAUCE:
1 cup packed brown sugar
1/2 cup butter, cubed
1 cup heavy whipping cream, divided
1 teaspoon vanilla extract
2 tablespoons confectioners' sugar
Fresh pear slices, optional

Steps:

  • Coarsely chop pears; place in a greased 9-in. deep-dish pie plate. In a large bowl, beat eggs and sugar. Add the milk, vanilla, lemon zest and salt; mix well. Stir in crumbled English muffins; pour over pears. bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Cool slightly on a wire rack., For butterscotch sauce, combine brown sugar and butter in a saucepan. Cook over medium heat until butter is melted. gradually add 1/2 cup cream. Bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla; set aside., In a small bowl, beat the remaining cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Cut into wedges. Garnish with whipped cream and pear slices if desired. serve with butterscotch sauce.

Nutrition Facts : Calories 541 calories, Fat 27g fat (16g saturated fat), Cholesterol 184mg cholesterol, Sodium 370mg sodium, Carbohydrate 70g carbohydrate (56g sugars, Fiber 2g fiber), Protein 7g protein.

PEAR BREAD PUDDING



Pear Bread Pudding image

Provided by Florence Fabricant

Categories     brunch, weekday, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 14

3 large, ripe but firm Comice pears, peeled, cored and sliced
Juice of 1/2 lemon
1 cup sugar
2 1/2 teaspoons cinnamon
2 1/2 teaspoons nutmeg
1 cup dry red wine
2 cups milk
Pinch of salt
5 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup dark rum
4 cups dried whole wheat bread in 1/2-inch cubes
6 sprigs fresh mint for garnish
Whipped cream (optional)

Steps:

  • Toss the pear slices with the lemon juice; then, place them in a saucepan with 1/2 cup of the sugar, 1 teaspoon each of the cinnamon and nutmeg, and the wine. Cook over medium heat until wine is reduced so it just coats the pears.
  • Preheat oven to 325 degrees.
  • Scald the milk in a saucepan. Remove from the heat, and stir in the remaining sugar and the salt. Mix the eggs with the vanilla, rum and remaining cinnamon and nutmeg, and gradually whisk into the milk.
  • Place the bread cubes in an 8-inch-square baking pan 2 inches deep. Pour the egg mixture over the bread and press down so it absorbs the liquid. Place the baking pan in another pan. Add boiling water to come halfway up the sides. Bake 20 minutes.
  • Spread the pear mixture over the top, return to the oven and bake 20 minutes longer.
  • Cool on a rack about 30 minutes, but serve warm. Garnish each serving with a sprig of mint and, if desired, serve with whipped cream.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 316 milligrams, Sugar 49 grams, TransFat 0 grams

PEACHY PEAR BREAD PUDDING



Peachy Pear Bread Pudding image

Make and share this Peachy Pear Bread Pudding recipe from Food.com.

Provided by SusieQusie

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 12

3 slices bread (a dense bread works best)
2 tablespoons light margarine, softened
1/2 cup sliced canned peaches, in natural juices
1/2 cup sliced canned pears, in natural juices
1/4 cup dried cranberries
1 egg
1/2 cup egg substitute, equal to 2 eggs
1/3 cup sugar or 1/3 cup Splenda granular
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 1/4 cups nonfat milk (or fat free half-and-half)
1 teaspoon vanilla extract

Steps:

  • Preheat oven 350°F.
  • Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.
  • Arrange peaches and pears on top of bread and sprinkle cranberries over all.
  • In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
  • Gradually add milk to egg mixture, stirring well. Stir in vanilla.
  • Pour egg mixture over bread mixture; do not stir.
  • Bake for 45 to 50 minutes, or until pudding is lightly browned.
  • Serve warm topped with a small amount of fat-free whipped topping if desired.

Nutrition Facts : Calories 112.8, Fat 1.6, SaturatedFat 0.4, Cholesterol 27.4, Sodium 121.8, Carbohydrate 19.9, Fiber 0.9, Sugar 14.6, Protein 4.8

CRANBERRY-PEAR BREAD PUDDING



Cranberry-Pear Bread Pudding image

Provided by Molly O'Neill

Categories     dessert

Time 1h15m

Yield 8 - 10 servings

Number Of Ingredients 10

6 cups brioche (approximately 2 large loaves or 4 mini-loaves), cut into 1-inch cubes
1 cup dried cranberries
1 1/2 cups dried pears, cut into 1/2-inch pieces
1 1/2 cups tawny port
1 cup dried, pitted dates, coarsely chopped
1 cup shelled walnuts, coarsely chopped
4 cups milk
1/2 cup sugar
1 teaspoon vanilla extract
6 eggs, separated

Steps:

  • Preheat oven to 350 degrees. Place the brioche cubes on a baking sheet and bake, tossing from time to time, until toasted on all sides. Set aside. Meanwhile, place the cranberries, pears and port in a saucepan and bring to a simmer. Simmer for 5 minutes, remove from heat and let stand for 15 minutes. Drain.
  • In a large bowl toss together the brioche cubes, cranberries and pears, dates and walnuts. In another bowl whisk together the milk, sugar, vanilla and egg yolks. Pour over the bread mixture. Beat the egg whites until stiff peaks form. Stir 1/3 of the whites into the bread mixture. Fold in the remaining whites.
  • Pour the mixture into a 13- by 9- by 2-inch baking dish. Bake until set, about 45 minutes. Let cool slightly. Cut into wedges and serve warm.

Nutrition Facts : @context http, Calories 500, UnsaturatedFat 9 grams, Carbohydrate 81 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 219 milligrams, Sugar 57 grams, TransFat 0 grams

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From mobirecipe.com


PEAR AND APPLE BREAD PUDDING: THE DELICIOUS DESSERT RECIPE
Let it rest for half an hour, then mash everything with a fork. Pour in the sugar and the lemon zest, finely chopped (3), and mix well. Incorporate the egg and finally the flours. Add the raisins, soaked in water and well squeezed, and finally the apple and pear, peeled and cut into cubes (4). Pour the mixture into a 22 cm diameter mold, lined ...
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