Butterscotch Pear and Cranberry Pecan Bread Pudding #FamilyBakingChallenge

Melissa's Produce is hosting a Family Baking Challenge for the next six weeks.  It is an opportunity for families to bake together and be entered into a drawing with a chance of winning some great prize packages. 

Heather of Hezzi-D's Books and Cooks  arranged for 12 of us to receive fresh produce from Melissa's to use in this challenge.  There was also a bag of King Arthur organic flour in the box.  I have worked with products from both of these sponsors in the past and have always been pleased with the results.  I received no monetary compensation for this post and all writings and opinions are strictly my own.

Each week we are getting an email from Melissa's containing recipes for the items that we were given.  We can follow these recipes as written or just get inspired and make our own spin on them.  

This first week we were given 2 recipes using the Butterscotch Pears.  The recipe that caught my eye, right away, was the Bread Pudding.  I LOVE bread pudding.  As a matter of fact I made this Cranberry Pecan Sourdough Bread with Bread Pudding in mind.  Talk about providence.

The first step is to wash, core and slice those gorgeous Butterscotch Pears.  I had never even heard of Butterscotch Pears.  I had to slice another one up for me to eat because I kept stealing slices needed for my recipe.  Then find the biggest skillet you can and melt the butter.  Stir in the sugar until dissolved and add a layer of pears.

Cube your bread and pile it into a baking pan that has been treated with baking spray.  The recipe calls for stale brioche but trust me when I tell you to bake up this Cranberry Pecan Loaf, enjoy half of it and let the other half sit out to stale for use in this recipe.

Whisk together the ingredients for your custard and pour over the bread.  Press down on the bread cubes to make sure that they are all submerged and/or soaked.

Pile the sauteed pears on top and drizzle with any sauce left in the skillet.  Pop it into the oven for about an hour.

Pull it out when the custard is set and the pears are lightly golden brown.  Let it rest for a bit before serving.  This would be delicious for dessert topped with ice cream.

I served it up as breakfast topped with a little more cream.  It was a great way to start the day.

I hope to participate each week with the ingredients that I was presented.  I'm anxious to see the recipes. If they all turn out as well as this Bread Pudding it's going to be a wonderful 6 weeks.  

Make sure you check out what the others are baking up by following #FamilyBakingChallenge on social media. 

Desserts, Brunch, Breakfast, Bread, Pears, Pudding

Desserts, Brunch, Breakfast

American

Yield: 16 servings

Author: Wendy Klik

Print

Butterscotch Pear and Cranberry Pecan Bread Pudding

This wonderful bread pudding starts with Cranberry Pecan Sourdough Bread soaked in custard and topped with sauteed Butterscotch Pears before being baked to a fabulous dessert topped with ice cream or breakfast topped with a little bit of light cream.

Prep time: 20 MinCook time: 1 HourTotal time: 1 H & 20 M

Ingredients

• 1/4 c. butter
• 3/4 c. sugar, divided
• 3 large Butterscotch Pears, cored and cut into 1/4" slices
• 6 c. stale Cranberry Pecan Sourdough Bread or stale bread of choice, cut into cubes
• 2 c. light cream
• 1/2 c. milk
• 4 eggs
• 1 t. vanilla
• 1/2 t. cinnamon
• pinch of salt

Instructions

1. Melt butter in a large skillet over medium heat.  Add 1/2 cup of the sugar and stir until dissolved.  Add the pear slices and cook, without stirring for 8 minutes.  Flip the pears and cook for another 8 minutes.
2. Meanwhile whisk together the remaining suger, eggs, cream, milk, vanilla, cinnamon and salt.
3. Place the bread cubes into an 8" square baking dish that has been treated with baking spray. 
4. Pour the egg mixture over the bread.  Press down on the cubes making sure that each is soaked. 
5. Spoon the pear slices over the top.  Drizzle any sauce remaining in the skillet over the pears and bake in a preheated 325* oven for 55-60 minutes, until custard is set and pears are golden brown.

Notes:

Adapted from a recipe by Real Food, Mostly Plants for the Family Baking Challenge

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