Peachy Pear Bread Pudding Food

PEAR BREAD PUDDING

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.

PEAR BREAD PUDDING

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.

PEACHY PEAR BREAD PUDDING

Steps:

• Preheat oven 350°F.
• Spread margarine thinly on both sides of slices of bread. Cut each slice into 3/4-inch cubes. Place bread in an 8-inch square baking dish that has been lightly sprayed with vegetable spray.
• Arrange peaches and pears on top of bread and sprinkle cranberries over all.
• In a medium bowl, beat egg, egg substitute, sugar, cinnamon, and nutmeg until well combined.
• Gradually add milk to egg mixture, stirring well. Stir in vanilla.
• Pour egg mixture over bread mixture; do not stir.
• Bake for 45 to 50 minutes, or until pudding is lightly browned.
• Serve warm topped with a small amount of fat-free whipped topping if desired.

PEACHY PEACH BREAD

Steps:

• In a large bowl, combine the flour, brown sugar, baking powder and salt. Drain peaches, reserving 1/4 cup syrup. Finely chop 1 cup of peaches; set aside. Place remaining peaches and reserved syrup in a blender or food processor; add eggs and butter. Cover and process until smooth. Stir into the dry ingredients just until moistened. Fold in the pecans and chopped peaches. , Spoon into two greased 5-3/4x3x2-in. loaf pans. Bake at 350° for 40-45 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Serve with peach preserves.

FRESH PEAR BREAD

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan.
• In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan.
• Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.

SAVORY PEAR, GORGONZOLA, AND BACON BREAD PUDDING

Steps:

• Melt butter in a large skillet over medium-low heat. Add onion and garlic; cook, stirring occasionally, until golden brown, about 20 minutes.
• Place bacon in another large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
• Cook pear slices in reserved bacon grease over medium-low heat until golden, 2 to 3 minutes per side. Drain pear slices on paper towels.
• Beat eggs and egg yolks in a large bowl until smooth. Add heavy cream, black pepper, salt, and Italian seasoning; mix until well-blended.
• Place half the bread cubes in a 9x13-inch glass baking pan. Sprinkle half the Gorgonzola cheese on top. Pour onion mixture over cheese. Spread half the bacon and pears on top. Repeat layering remaining bread, Gorgonzola cheese, and pears, ending with bacon. Pour egg mixture slowly and evenly over layers. Press down with a spatula or a gloved hand to prevent bread from overflowing.
• Place baking pan in the refrigerator until bread soaks up egg mixture, at least 1 hour and up to overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake bread pudding in the preheated oven until top is golden brown, covering with aluminum foil if needed, 40 to 55 minutes. Remove from oven and let dish set before serving, about 15 minutes.

SWEET POTATO, PEAR AND PINEAPPLE BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 1 quart casserole dish.
• In a large bowl, whisk together the sour cream, milk, sugar, eggs, baking powder, ginger and vanilla. Stir in the pears, pineapple and sweet potatoes just to coat, then add the bread cubes and mix until evenly distributed. Pour into the prepared baking dish. Set aside.
• In a separate bowl, stir together the brown sugar, flour and orange zest. Briefly stir in the butter and pecans. Sprinkle over the top of the bread pudding.
• Bake for 30 minutes in the preheated oven, until evenly puffed up and browned.

PEACHY BREAD PUDDING

Steps:

• Spray a 3 quart baking dish with Pam.
• Place bread cubes in dish.
• Add peaches and raisins to bread, mixing gently.
• In a bowl, combine eggs and egg whites with sugar and mix well.
• Add evaporated milk, skim milk, spices and flavorings, and blend well.
• Pour egg mixture evenly over bread, and press bread with fork so it will soak up liquid.
• Bake at 350ºF for 40-45 minutes or until knife inserted near center comes out clean.

SPICED PEAR BREAD PUDDING WITH CARAMEL SAUCE FOR TWO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine water and 1/4 cup sugar in a saucepan over medium heat. Cook, stirring constantly, until dissolved and light brown in color, about 6 minutes. Pour into the bottoms of 2 custard cups; rotate cups to spread caramel across the bottoms.
• Arrange pear pieces over the caramel; top with walnuts. Sprinkle ginger, 1 pinch nutmeg, black pepper, cinnamon, and 1 pinch lemon peel on top.
• Heat milk and butter in a small saucepan over medium heat until butter is melted, about 1 minute. Remove from heat.
• Whisk egg, 2 tablespoons sugar, rum, 1/2 teaspoon lemon peel, and 1/8 teaspoon nutmeg in a bowl until well beaten. Stir in the milk mixture slowly; mix well. Stir in bread cubes; let soak for 5 minutes. Divide mixture between the prepared cups. Place cups in a baking pan; add hot tap water to come halfway up the sides of the cups.
• Bake in the preheated oven until set, 35 to 45 minutes. Let cool until safe to handle, about 20 minutes.
• Run a sharp knife around the inside edge of the cooled puddings and invert onto small dessert plates.

CHERRY UPSIDE-DOWN BREAD PUDDING

Steps:

• Place bread slices on ungreased baking sheets. Broil each pan 3-4 in. from heat until golden brown, 1-2 minutes on each side; let cool. Cut into 1-inch pieces; set aside., Spoon pie filling into a greased 5- or 6-qt. slow cooker. In a large bowl cream butter and sugar until crumbly. Add 1 egg at a time, beating well after each addition. Beat in milk, cinnamon and vanilla (mixture may appear curdled). Gently stir in chocolate chips and bread cubes; let stand until bread is softened, about 10 minutes. Transfer to slow cooker., Cook, covered, on low until set and a knife inserted in the center comes out clean, 2-3/4-3-1/4 hours. Serve warm, with whipped cream if desired.

PEACH BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• In mixing bowl, beat together first 6 ingredients, eggs through salt.
• In another bowl, combine milk & water, then beat it into the egg mixture.
• In greased 1 1/2-quart casserole, layer bread, milk mixture & peaches until all ingredients are used.
• Set casserole in pan of hot water & bake 30-40 minutes or until a knife inserted in center comes out clean.
• Remove from oven, cool & serve.
• Refrigerate leftovers.

HEALTHIER BREAD PUDDING II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Break bread into small pieces into an 8-inch square baking dish. Mix in raisins and apple. Drizzle with melted butter.
• Combine eggs, milk, sugar, cinnamon, and vanilla extract in a mixing bowl. Beat until well mixed. Pour over bread and lightly push down with a fork until bread is covered and soaking up egg mixture.
• Bring a kettle of water to a boil. Place bread pudding baking dish into a large roasting pan. Carefully pour boiling water around pan.
• Bake in preheated oven until a knife inserted into the middle of pudding comes out mostly clean, about 45 minutes.

PEAR RAISIN BREAD PUDDING

Steps:

• Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
• Layer the pears on top of the bread.
• Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
• Whick eggs and sugar to combine, add salt and milk and combine well.
• Pour over pears and bread.
• Bake in pre-heated 180C oven for approximately 30-40 minutes, or until "custard" is set.
• Serve hot with cream or ice cream.

STICKY PEAR PUDDING

Steps:

• Set oven to 180°C.
• With butter grease a 1.25-1.5 litre ovenproof dish, and arrange the pear halves, cut side up, in the dish.
• Sift the flour and baking powder into a bowl, stir in the sugar.
• Beat the egg into the milk, then beat egg mixture into the butter.
• Pour batter into the dry ingredients and whisk well with beater until smooth then pour batter over the pears and set aside.
• To make the sticky topping: Put the brown sugar and syrup into a small saucepan with 175ml cold water.
• Warm through over a medium heat, stirring until the sugar dissolves then
• increase the heat and bring to the boil without stirring. Take off the heat and immediately pour the sauce over the unbaked pudding.
• Sit buttered ovenproof dish in a baking tray half filled with water and bake for 45 minutes until the sponge is golden and sticky on top.
• Leave for 5 minutes before serving with cream.

PEAR BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat Oven to 275 Degrees.
• Cube English muffins into 1" pieces and layer evenly on a baking sheet. Place baking sheet in broiler to toast (remove from broiler when lightly toasted).
• In a large mixing bowl combine milk, eggs, egg yolks, and sugar. Once all ingredients are well incorporated fold in the pears. Finally add bread pieces allowing them to soak up milk mixture.
• Pour melted butter into bottom of a 9x9" pan, making sure in coats the bottom. Spoon bread mixture into the pan making sure to leave excess liquid in the bowl (to be used for sauce).
• Place pan in oven and allow to bake for 45 minute or until bread pudding has set and browned.
• For Caramel Cream Sauce:.
• In a heavy sauce pan combine the jar of Caramel sauce and the remaining milk mixture from the pudding . Warm over low/medium heat until well combined and warmed. (Don't bring to a rolling boil, simmering is ok).
• Pour Warm sauce over bread pudding and serve either warm or chilled.
• *for an extra twist you can also add dried berries (Blueberries/Raspberries) to the bread mixture for extra complexity and flavor.

BAKED PEAR PUDDING

Steps:

• Drain and chop the pears, 1/2" chunks, reserve 1 cup of syrup.
• Toss together the nuts, cinnamon, pears& biscuit mix.
• Place this mixture in a shallow baking dish.
• in a saucepan combine the pear syrup, brown sugar& butter.
• Heat to boiling, add lemon zest and lemon juice.
• Pour over the pears in the baking dish.
• Bake in 375F oven for 30 minutes serve warm.