This bread pudding is deliciously soft and crunchy at the same time and the addition of the pears is a great idea. Combined with Dulce de Leche and it ranks right up there. This batch did NOT last very long.
1 French Baguette
1 1/2 cups heavy cream
1/2 cup evaporated milk
4 egg yolks
1/3 cup granulated sugar
1/3 cup brown sugar
1 tablespoon pumpkin pie spice
1 cup peeled fresh sliced pears or canned pear slices.
½ cup golden raisins or currants
Preheat oven to 350F.
Leave the bread out overnight so it turns slightly stale.
In an greased 8-x-8-inch pan, sprinkle as many bread pieces as you can on the bottom. Sprinkle with ½ of the diced pears and ¼ cup raisins.
Mix the egg yolks, sugars, vanilla extract and spices together in a bowl. Then stir in the heavy cream and evaporated milk.
Pour the custard over the bread first layer of bread. Add a layer of pears and 1/4 cup of the raisins.
Add another layer of bread and pears and raisins. Pour balance of egg mixture over pudding.
Press down gently with a spatula so all the bread gets soaked in the egg mixture.
Serve with Dulce de Leche or Caramel sauce. The Dulce de Leche pictured below is the best I've ever tasted. It's imported from Argentina and is thick, deeply colored, and delicious.