Pear and Ginger Bread Pudding
Print recipe| Serves | 4 - 5 |
| Inspiration | Chatelaine magazine 1995 |
Ingredients
- 6 Slices stale bread (french or italian style work very well)
- 2 ripe pears
- 4 eggs
- 1/2 cup brown sugar
- 1/4 Tsp allspice
- 1/4 Tsp salt
- 1/2 Tsp cinnamon
- 2 Cups milk
- 1 Tsp vanilla extract
- 1 Tbsp finely minced crystallized ginger
Directions
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Preheat the oven to 325 deg F. Lightly butter 8 x 8 inch square glass pan or 1.5 L baking dish. Cut the bread into cubes. With a nice french or italian loaf, include the crust. Peel core and slice the pears. Place the eggs, sugar, spices, salt, vanilla and 1/2 cup of milk in a large bowl. Whisk the liquid mixture together. Stir in the remaining milk. Scatter half of the slice pears over the bottom of the baking dish. Cover with half of the bread, then the remaining pears. Sprinkle the diced crystallized ginger over the pears. Cover with the remaining bread. Slowly pour the milk mixture over top. Press down gently to submerge the bread.  | |
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Bake, uncovered, in the centre of theoven until the pudding seems set in the centre when jiggled or when a bread and butter knife inserted in the centre comes out clean, about 60 - 70 minutes. Serve warm or cold.  | |
| Covered and refrigerated, the pudding will keep for 2 - 3 days. The pudding can be reheated on subsequent days in the microwave. | |