Hello there– I know, I know it’s not really fall yet. It felt like the depths of summer when we were out walking the trails yesterday with our kids. whew!! But school starts today and I’m just ready to be back to all that fall baking. And this cinnamon and pear dish pretty clearly tastes like fall. So I’ll just pretend it’s October and dig in to a fruity, spicy plate full…
CARAMEL PEAR BREAD PUDDING
6 cups 1″ white firm bread cubes
2 tab. melted butter
2 red pears, cored & cut in small bits
1/4 cup dried currants*
3 eggs, beaten slightly
2 cups milk
1 cup caramel ice cream syrup, divided
1/4 cup brown sugar
1 tsp. cinnamon
1/4 tsp. salt
1 cup coarsely chopped pecans
In another bowl, whisk together the eggs, milk, 1/2 cup caramel syrup, brown sugar, cinnamon and salt.
Spread the bread cubes and pears evenly over a 9″x13″ baking dish that has been sprayed with cooking spray. Then pour the egg mixture over the bread cubes. Smoosh the bread down into the egg mixture to be sure it is all moistened.
Bake the bread pudding in a 350 degree over for 50 to 60 minutes– until the top of the bread cubes are toasty and the custard (egg mixture) is set.
When you take the dish out of the oven. Sprinkle the pecans over the top of the bread pudding and drizzle the remaining 1/2 cup of caramel syrup over it all.
Let it sit about 30 minutes to cool a bit and then serve it up with a happy serving of ice cream or whipped cream alongside.
*The recipe I worked from called for 1/4 cup dried cranberries, but I used currants — they’re a little more subtle. Raisins or other dried fruits would work as well…