CRANBERRY-PEAR BREAD PUDDING W/ CUSTARD SAUCE
Steps:
- For sauce: Bring milk and cream to simmer in heavy large saucepan. Remove from heat. Whisk yolks and sugar in medium metal bowl until well blended. Gradually whisk in hot milk mixture. Return mixture to same saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Mix in Grand Marnier. Cover and refrigerate until cold, about 2 hours. (Can be prepared 3 days ahead. Keep refrigerated.) For pudding: Preheat oven 350 degrees. Arrange bread squares on large baking sheet. Bake until lightly toasted, stirring once, about 10 minutes. Cool. Transfer bread to large bowl. Add half and half and toss gently. Let stand 30 minutes. Preheat oven to 350 degrees. Butter 9X9-inch glass baking dish. Whisk eggs, 3/4 C. sugar, grated orange peel and vanilla extract in medium bowl. Stir in cranberries and pears. Pour over bread and mix gently. Transfer mixture to prepared dish. Sprinkle with nutmeg. Bake pudding until set and top browns, about 1 hour. Cool at least 10 minutes. Spoon custard sauce onto plates. Cut warm pudding into squares. Using metal spatula, transfer to plates. Sift powdered sugar over desserts. Serve warm or at room temperature.
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