Pear Cranberry Bread Pudding with Caramel
Saturday, 28 September 2019
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| Pear Cranberry Bread Pudding with Caramel |
I love bread pudding, always so delicious and full of flavor. I made these bread pudding with some of the pears my neighbor gave me, they were very delicious. I add some dried cranberries and pecans, then apply a little caramel sauce to finish the dessert. This one is definitely not durable, next time I will make a bigger one to be enjoyed a little longer. I love the recipe that just happened, sometimes it's the best!
Ingredient
- 1 cup pecans, chopped
- 1/2 cup brown sugar
- 1/2 teaspoon all seasonings
- 1 cup of dried cranberries
- 6 glasses of French bread a day, 2-inch cubes
- 6 tablespoons of butter, melting
- 2 cups pears, peeled and sliced
- 3 large eggs, beat
- 2 cups and a half
- 1/2 cup caramel ice cream topping
- 1 teaspoon of cinnamon
- 1/2 teaspoon of nutmeg
- a little salt
- cooking spray
Directions
- In a large bowl, place the bread cube and melted butter, stir well to coat.
- Stir in pears and cranberries.
- Spray the baking dish 9 X 11 with cooking spray, then transfer the bread and fruit to the baking pan.
- In a medium stirring container, mix with the eggs, half and half, 3/4 topping caramel, brown sugar, cinnamon, all seasonings, nutmeg, and salt.
- Shake the mixture until it is thoroughly mixed.
- Slowly pour the egg and milk mixture on the bread and fruit.
- Lightly press the top of the pudding to help the bread absorb the liquid.
- Leave for 20 minutes.
- Bake in a 350 degree oven for 55 to 60 minutes, until it is browned at the top and the middle of the test is clean.
- Remove from the oven and set it on the cooling rack then sprinkle the pecans on the pudding.
- Chill on the rack for at least 30 minutes.
- To serve, garnish with ice cream and drizzle the remaining caramel sauce on top.
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