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Pear-cranberry Bread Pudding
Good bread pudding is delicious and gratifying—comfort food defined. It’s also very simple to prepare and economical since it uses stale bread. This dessert is great as the conclusion to a simple grilled supper, served warm and topped with ice cream, whipped cream or caramel sauce.
- 3/4 cup(s) unsalted butter, melted
- 4 egg yolks, plus one egg
- 1 cup(s) sugar
- 2 1/2 cup(s) whole milk
- 1 can evaporated milk (12 ounce)
- 1/2 tsp. vanilla extract
- 1 1/2 cup(s) pears, peeled and chopped (about 2)
- 1/2 cup(s) dried cranberries or Craisins®
- 14 oz. Artisan Fresh™ Baguette
- 3 Tbsp. amaretto
- Cut bread into one-inch chunks and let sit out overnight to dry, or toast in a low, 300°F oven.
- Preheat oven to 350°F.
- Beat half of the melted butter, eggs and sugar in a mixing bowl until creamy. Add the whole and evaporated milks, vanilla and Amaretto. Whip all ingredients to mix well.
- Combine chopped pears, cranberries and baguette chunks in a large bowl. Toss to mix. Drizzle the remaining melted butter over all and toss to mix again. Pour the custard mixture over the bread, tossing to coat. Let rest 45 minutes or until the bread is soft and spongy.
- Pour the bread-custard mixture into a 3-quart casserole and sprinkle the top liberally with nutmeg or cinnamon. Set the casserole into a larger pan of hot water (bain marie) and bake for about one hour or until a knife inserted in the middle comes out clean.
- Let rest about 10 minutes before serving warm with your favorite topping. Any leftovers can be reheated in the microwave.