Monday, September 15, 2008
Pear & Raisin Bread Pudding
I am such a fanatic fan of bread puddings. Previously made some minis but this time, I made a custardy one. Love it when it's time to scoop a serving out of the pan.
12 slices of white bread - cut into 1-inch squares
3 tbsp of butter - melted
1 cup of raisins
3 pears or granny smith apples - cored, cut into small chunks or sliced
3 cups of milk
1 cup of heavy cream
1 and 1/2 cup of sugar
2 tbsp vanilla extract
1 tsp of mixed spices of nutmeg and cinnamon
1/2 tsp salt
some brown sugar for sprinkling
Arrange bread on a greased 9x13 pan. Alternate with an arrangement of pears/apples and raisins. In a big bowl, whisk eggs and sugar. Add milk and heavy cream. Add vanilla,spices, and salt. Whisk till frothy and pour into the pan through a sieve.Let the bread soak up the wet mixture for abt 5 mins. Sprinkle some brown sugar on top for a crusty caramel touch. Bake in a preheated 180 degrees oven for abt 1 hour, depending on yr oven, or until the custard is cooked. There's no need for a water bath.
Cool completely b4 serving with a dollop of ice cream.