Best Bread Pudding Pear Pie Recipes

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PEAR BREAD PUDDING



Pear Bread Pudding image

Bread pudding with a little more style. Pear brandy lends a special touch. The bread pudding is poached in a water bath to seal in moisture.

Provided by puella_mea

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 55m

Yield 12

Number Of Ingredients 17

¼ cup brown sugar
¼ cup white sugar
1 ¼ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon salt
½ cup butter, softened
1 tablespoon vanilla extract
8 eggs
1 cup white sugar
1 cup half-and-half cream
1 teaspoon vanilla extract
¼ cup pear brandy
½ teaspoon salt
2 (1 pound) loaves sliced artisan bread, cut into 3/4 inch strips with crusts removed
4 pears - peeled, cored and sliced
2 cups heavy cream
1 pinch ground cinnamon

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • In a medium bowl, stir together the brown sugar, 1/4 cup white sugar, flour, cinnamon and salt. Mix in the butter and 1 tablespoon of vanilla just until the mixture resembles coarse crumbs. Set aside.
  • In a separate bowl, whisk together the eggs, 1 cup white sugar, half-and-half, 1 teaspoon of vanilla, pear brandy and salt.
  • Line the bottom of a 9x13 inch baking dish with a layer of bread. Top with a layer of pear. Pour about 1/4 of the custard over the layers followed by about 1/3 of the heavy cream. Sprinkle with some of the crumb topping. Repeat layers until you are out of ingredients, ending with the crumb topping on top. Press down on the layers as needed to help them absorb the liquid. Cover the pan with parchment paper then seal with aluminum foil. Place another baking pan on top or two dinner plates to keep it from puffing while it bakes.
  • Place the pudding onto a larger pan or cookie sheet with sides. Pour boiling water into the bottom pan until it is half way full.
  • Bake for 10 minutes in the preheated oven, then reduce the oven temperature to 350 degrees F (175 degrees C) and continue baking for 25 minutes. Pudding is done when a knife inserted into the center comes out clean.

Nutrition Facts : Calories 680.3 calories, Carbohydrate 86.5 g, Cholesterol 206.1 mg, Fat 30.8 g, Fiber 4.7 g, Protein 14 g, SaturatedFat 17.1 g, Sodium 859.2 mg, Sugar 33.3 g

TOFFEE-PEAR CRISP BREAD PUDDING



Toffee-Pear Crisp Bread Pudding image

My son loves pear crisp, but one night I was making bread pudding. He asked if I could make both. I compromised by combining two desserts into this one dish. It's absolutely fantastic! -Kurt Wait, Redwood City, California

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 13

1-3/4 cups 2% milk
1 cup butterscotch-caramel ice cream topping
1/4 cup butter, cubed
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 large eggs
4 cups cubed day-old French bread
2 cups sliced peeled fresh pears (about 2 medium)
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/3 cup cold butter
1/3 cup English toffee bits

Steps:

  • Preheat oven to 350°. In a small saucepan, combine milk, caramel topping, butter, cinnamon and ginger. Cook and stir over medium-low heat until butter is melted. Remove from heat., Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture. Add bread; stir to coat. Let stand 10 minutes. Gently stir in pears; transfer to a greased 11x7-in. baking dish. Bake, uncovered, 20 minutes., Meanwhile, for topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Stir in toffee bits; sprinkle over bread pudding. Bake, uncovered, 20-25 minutes longer or until puffed, golden and a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 331 calories, Fat 14g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 260mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 5g protein.

BREAD PUDDING PIE



Bread Pudding Pie image

This unique dessert is a bread pudding-pie combo. It was created by my paternal grandmother's family. They had a farm and made their own bread, which made this a low-cost dessert. - Kelly Barnes, Lexington, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 8

Pastry for single-crust pie
1 cup cubed bread
2 large eggs, room temperature
2 cups 2% milk
3/4 cup sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
2 teaspoons butter

Steps:

  • Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange bread in bottom of pie crust. In a large bowl, whisk eggs, milk, sugar and vanilla; pour over bread. Sprinkle with nutmeg and dot with butter. Bake 10 minutes. Reduce oven setting to 350°., Bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack 1 hour. Refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 314 calories, Fat 15g fat (9g saturated fat), Cholesterol 84mg cholesterol, Sodium 230mg sodium, Carbohydrate 39g carbohydrate (22g sugars, Fiber 1g fiber), Protein 6g protein.

PEAR BREAD PUDDING



Pear Bread Pudding image

Make and share this Pear Bread Pudding recipe from Food.com.

Provided by Dancer

Categories     Dessert

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup raisins
1/4 cup rum (or 1 tsp rum extract & water)
2 cups pears, peeled, sliced, ripe
1/2 cup sugar
4 cups bread, white, coarsely torn with no crusts
3 cups milk
3 eggs
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Heat rum mixture and pour over raisins; set aside.
  • Melt 1 tablespoon butter in frypan, add pears and cook 5 minutes.
  • Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.
  • Place bread in bowl.
  • Scald milk and pour over bread.
  • Let soak 5 minutes.
  • Add raisin mixture and pears with syrup.
  • Beat together eggs, rest of sugar, vanilla and stir in bread mixture.
  • Pour in buttered baking dish, bake at 350°F for 50 minutes.

PEAR BREAD PUDDING



Pear Bread Pudding image

Provided by Florence Fabricant

Categories     brunch, weekday, dessert

Time 2h

Yield 6 servings

Number Of Ingredients 14

3 large, ripe but firm Comice pears, peeled, cored and sliced
Juice of 1/2 lemon
1 cup sugar
2 1/2 teaspoons cinnamon
2 1/2 teaspoons nutmeg
1 cup dry red wine
2 cups milk
Pinch of salt
5 large eggs, beaten
1 teaspoon vanilla extract
1/2 cup dark rum
4 cups dried whole wheat bread in 1/2-inch cubes
6 sprigs fresh mint for garnish
Whipped cream (optional)

Steps:

  • Toss the pear slices with the lemon juice; then, place them in a saucepan with 1/2 cup of the sugar, 1 teaspoon each of the cinnamon and nutmeg, and the wine. Cook over medium heat until wine is reduced so it just coats the pears.
  • Preheat oven to 325 degrees.
  • Scald the milk in a saucepan. Remove from the heat, and stir in the remaining sugar and the salt. Mix the eggs with the vanilla, rum and remaining cinnamon and nutmeg, and gradually whisk into the milk.
  • Place the bread cubes in an 8-inch-square baking pan 2 inches deep. Pour the egg mixture over the bread and press down so it absorbs the liquid. Place the baking pan in another pan. Add boiling water to come halfway up the sides. Bake 20 minutes.
  • Spread the pear mixture over the top, return to the oven and bake 20 minutes longer.
  • Cool on a rack about 30 minutes, but serve warm. Garnish each serving with a sprig of mint and, if desired, serve with whipped cream.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 4 grams, Carbohydrate 71 grams, Fat 8 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 316 milligrams, Sugar 49 grams, TransFat 0 grams

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