Perfect Pear Bread Pudding Rsc Recipes

PEAR BREAD PUDDING

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.

PLAIN AND PERFECT BREAD PUDDING

Steps:

• Preheat the oven to 325 degrees F. Butter a 9-inch baking dish.
• Arrange the bread cubes tightly in the prepared baking dish. Beat together the butter, milk, vanilla and eggs in a large bowl. Add the granulated and brown sugars and mix until dissolved. Pour the mixture over the bread.
• Put the baking dish on a baking sheet. Bake until the crust is golden brown, 55 to 70 minutes. Let rest for 20 minutes before serving.

PEAR BREAD PUDDING

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 BREAD PUDDING

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.

PERFECT BREAD PUDDING

Steps:

• Combine milk and eggs.
• Pour over bread cubes.
• Add remaining ingredients.
• Toss lightly to blend.
• Spread mixture in a greased 8x8x2 inch baking dish.
• Set dish on oven rack placed over a shallow pan.
• Pour hot water around it into shallow pan one inch deep.
• Bake in 350 degree oven 35 to 40 minutes or until knife inserted 1/2 way between center and outside edge comes out clean.

PEAR BREAD PUDDING

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.

"PERFECT PEAR" BREAD PUDDING #RSC

Steps:

• Bake Buttermilk biscuits according to the directions on the label of the can- until golden brown. You can do this the day before to let them get stale (the traditional way of making bread pudding) or you can use them once they have cooled.
• Cut or tear the biscuits into bite sized pieces.
• Place the Pieces in a 13X9 inch baking dish covered in Reynolds Aluminum Foil.
• Heat oven to 350 degrees.
• In a pot combine milk, whipping cream, cinnamon, sugar, butter, honey, and the 3 inch sprig of fresh rosemary, gently heating until well combined, but not allowing to scald (about 5 minutes).
• Remove from heat and allow cooling for a few minutes, adding in peaches and pears.
• In a separate bowl, combine eggs, vanilla extract, rum, and lemon zest.
• Beat until creamy yellow.
• Temper the eggs by adding a little of the warm milk mixture and continually beating the eggs. Remove rosemary sprig and discard. Now, add the egg mixture to the milk mixture until well combined.
• Pour liquid over biscuit pieces and allow to soak while you make the crumb topping. mix the biscuit pieces around liquid mixture to allow all pieces to be covered.
• Crumb topping: In a chilled bowl, mix together 2/3 cup white flour, 1 cup white sugar, 1 teaspoon cinnamon and 1/2 cup cubed butter. Mix with a pastry blender or fork until the consistency looks like wet sand.
• Cover the bread pudding with Reynold's Aluminum Foil and place it in the oven for 40 minutes, or until the middle has set. You can test this by seeing if the middle jiggles when it is moved. Remove from the oven and set oven to 400 degrees.
• Sprinkle crumb topping on top of bread pudding and replace it in the oven, uncovered, for an additional 10 minutes or until topping is golden brown.
• Remove from the oven and enjoy!
• Optional Cream Cheese Frosting: Mix together 1 1/3 cup of confectioner's sugar with ½ cup heavy cream, 1 stick of butter (softened), 4 oz of cream cheese, 1 tablespoon of vanilla extract. Beat until creamy. Place into a pastry bag or a plastic bag with the tip cut off. Once the bread pudding had come out of the oven, drizzle over the top. (You can also do this once it had cooled off).
• This recipe is delightful with a scoop of vanilla or your choice of ice cream.