Sunday, November 23, 2008

Dulce de Leche Pear Bread Pudding

I'm a big fan of Bread Pudding. I came across this recipe from Culinary Concoctions by Peabody and she was kind enough to let me adapt it for my blog. Naturally once again, her photographs make mine look amateurish, BUT, the recipe tastes just as good despite my optic endeavors.

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.

Bake the bread pudding for 45 minutes to an hour until golden on top. Cool 10 minutes and serve warm.

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.


Peabody said...

Glad you liked it.
That Dulce De Leche is the same kind I used, it's so tasty!

The Merlin Menu said...

You must shop at Thriftway!

Kevin said...

That looks so good! I really like the sound of using Dulce De Leche on bread pudding.