Subj : BH&G 2516
To   : All
From : Dave Drum
Date : Sun Apr 25 2021 19:41:18

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caramel-Pear Bread Pudding
 Categories: Breads, Fruits, Herbs, Nuts, Dairy
      Yield: 12 Servings
 
           Cooking spray
      6 c  Dried firm white bread
           - cubes *
      2 tb Butter; melted
  1 1/2 c  Chopped red-skinned pear
    1/4 c  Dried cranberries
      3 lg Eggs; lightly beaten
      2 c  Milk
    2/3 c  Caramel-flavor ice cream
           - topping
    1/4 c  Packed brown sugar
    1/2 ts Ground cinnamon
    1/4 ts Salt
    1/2 c  Coarse chopped pecans;
           - toasted (opt)
 
  Set oven @ 350ºF/175ºC.
  
  Lightly coat a 2 quart square or rectangular baking dish
  with cooking spray; set aside. In a large bowl combine
  bread cubes and melted butter; toss to coat. Stir in pear
  and dried cranberries. Transfer bread mixture to the
  prepared baking dish.
  
  In a medium bowl combine eggs, milk, 1/3 cup of the
  caramel topping, the brown sugar, cinnamon, and salt.
  Slowly pour egg mixture evenly over bread mixture; let
  stand for 5 minutes. Press lightly with the back of a
  large spoon to moisten all of the ingredients.
  
  Bake for 50 to 60 minutes or until a knife inserted near
  the center comes out clean. Cool on a wire rack for 30
  minutes.
  
  To serve, sprinkle warm bread pudding with pecans (if
  desired) and drizzle with the remaining 1/3 cup caramel
  topping.
  
  * Tip: For dried bread cubes, Set oven @ 300ºF/150ºC.
  Cut bread into 3/4" cubes. Spread cubes in a shallow
  baking pan. Bake for 10 to 15 minutes or until dry,
  stirring twice; cool.
  
  Better Homes & Gardens | January 2015
  
  MM Format by Dave Drum - 03 January 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Pasteurization is murder! Won't someone think of the bacteria?

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