Brandied Pear Bread Pudding
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Brandied Pear Bread Pudding
Brandied Pear Bread Pudding
2 medium ripe Bartlett pears, peeled, cored and sliced 1/4 -inch thick
5 slices egg bread (French toast bread), cut into 1-inch chunks
1 cups milk
2/3 cup sugar
1/4 cup brandy
3/4 tsp. vanilla extract
3/4 tsp. cinnamon
3 eggs
3 tbsp. butter, melted
1/4 cup chopped pecans
1/2 cup heavy cream
2 tbsp. powdered sugar
1 tbsp. brandy

Prep: 20 minutes, Cook: 1 hour, Stand: 30 minutes, Serves: 12

1. Preheat oven to 350°F. Spray a 9-inch baking dish with nonstick cooking spray. Cut pear slices in half and add to dish with bread cubes. In a medium bowl, whisk together milk, sugar, brandy, vanilla, cin-namon and eggs.

2. Slowly whisk in butter, then pour over bread and pears, tossing lightly to coat bread with egg mixture. Sprinkle with pecans and let stand for about 30 minutes or until liquid is absorbed.

3. Place baking dish in a larger, shallow baking dish and add hot water until it reaches halfway up the side of the smaller dish. Bake for 1 hour or until a toothpick inserted into the center comes out clean.

4. Remove both pans from oven, remove baking dish from water bath and let cool slightly. Serve warm with Brandy Cream or lightly sweetened whipped cream.

Brandy Cream:
Beat 1/2 cup heavy cream and 2 tbsp. powdered sugar in a medium chilled mixing bowl until soft peaks form. Add 1 tbsp. brandy and beat until stiff peaks form. 

Nutritional Information:
220 calories, 5 g protein, 11 g total fat (6 g sat., 0 g trans), 25 g carbohydrate, 2 g fiber, 14 g sugar, 85 mg cholesterol, 140 mg sodium, 5 points