Pear Bread Pudding With Turkey Bacon Food

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.

BACON BREAD PUDDING

Steps:

• Preheat the oven to 400 degrees F. Arrange the bacon, closely spaced, on a rimmed baking sheet. Bake, flipping halfway through, until the fat is rendered and the bacon is lightly browned but not at all crisp, about 10 minutes. Drain on paper towels.
• Meanwhile, add the sausage to a medium nonstick skillet over medium heat. Cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes. Drain alongside the bacon.
• Reduce the oven temperature to 375 degrees F. Beat the eggs and half-and-half in a large bowl. Season with 1/2 teaspoon salt and a generous grinding of black pepper. Fold in the bread cubes and the cooked sausage and let soak for 5 minutes.
• In a 12-cup muffin tin, line each cup with a slice of the bacon, making a ring so the ends overlap. Divide the bread mixture among the cups, using a tablespoon to keep it neat. Sprinkle the tops with half of the Cheddar, followed by the red pepper and scallion and then the rest of the Cheddar.
• Bake until puffed and golden and a tester inserted into the center comes out mostly clean, about 20 minutes. Remove the bread puddings from the muffin tin with a fork. Serve hot or warm.

PEAR BREAD PUDDING WITH TURKEY BACON

Steps:

• Heat oven to 400°F.
• Spread bread cubes onto 2 rimmed baking sheets. Bake 15 to 20 min. or until crisp and golden brown, stirring after 10 min.
• Meanwhile, cook bacon in large nonstick skillet on medium-high heat until done. Remove bacon from skillet; set aside.
• Heat oil in same skillet. Add mushrooms; cook 7 min. or until lightly browned, stirring frequently. Stir in leeks and garlic; cook 2 min., stirring occasionally. Add pears; cook and stir 1 to 2 min. or until tender. Cool 10 min. Chop bacon; stir into mushroom mixture.
• Place toasted bread cubes in 13x9-inch pan sprayed with cooking spray; cover with pear mixture. Whisk eggs, milk, thyme and pepper until blended; pour over pear mixture. Stir to evenly moisten bread. Cover with foil. Refrigerate 3 hours.
• Heat oven to 400°F. Bake pudding (covered) 45 min.; sprinkle with cheese. Bake 30 min. or until knife inserted in center comes out clean and top is golden brown. Cool slightly.

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.

FRENCH TOAST BREAD PUDDING WITH SPICED PEARS

Steps:

• The night before, make the French toast: smear the butter over the bottom and sides of a 13 by 9 by 2-inch baking dish or other shallow 2-quart baking dish. Tear the bread into small pieces and scatter in the dish.
• In a large measuring cup or small bowl, whisk the eggs and sugar until light. Add the milk and vanilla and whisk well. Pour over the bread evenly. Tamp down the bread with a spoon or spatula to submerge each piece in egg mixture. Cover with foil, gently pressing down so the foil is right on the surface of the mixture. Refrigerate overnight.
• The next morning, remove the dish and slide it into a cold oven with the foil on. Turn oven on to 350 degrees F. After 25 minutes, gently pull off and discard the foil. Continue to bake until pudding is puffed and golden brown, about 20 more minutes.
• In the meantime, prepare the spiced pears: melt butter in a wide frying pan (preferably nonstick) over medium-high heat then add the pears. Stir until pears are coated well with butter, then sprinkle sugar, cinnamon, and a good pinch of fresh nutmeg; continue to cook about 3 minutes until pears begin to soften. Pour in 1/4 cup of maple syrup; cook until bubbly then remove from heat.
• To serve, spoon bread pudding onto plates and top with spiced pears. Pass additional maple syrup at the table.

BACON-WRAPPED TURKEY BREAST STUFFED WITH PEAR HASH

Steps:

• Begin by making the brine:
• In a large container, combine all the ingredients and stir until the salt and sugar dissolve. Put the turkey breasts in the brine, making sure they are completely covered. Refrigerate at least 1 hour or overnight.
• To make the turkey:
• Melt the butter in a large skillet over medium heat. Add the shallot, sage, thyme, chili flakes, and a pinch of salt; saute for 5 minutes. Turn the heat to medium-high. Add the pears, spreading out in a single layer. Let sit untouched for 2 minutes to brown slightly. Toss, saute 1 minute more, then remove from heat. Transfer the pear mixture to a bowl and add the walnuts, bread crumbs and chicken stock. Stir to combine and season with salt and pepper, to taste. Set aside to cool.
• Remove the turkey breasts from brine and pat dry. Butterfly the turkey by slicing the breasts into even halves on the horizontal, leaving about 1/2-inch, uncut at 1 edge so the breasts can open like a book. Season all over with salt and pepper, to taste. Lay a large piece of plastic wrap on a clean cutting board. Put 3 slices of bacon parallel, about 1-inch apart on top of the plastic. Arrange 1 of the open turkey breasts, cut side up, lengthwise on top of the bacon. Scoop half of the stuffing onto 1 half of the turkey breast, fold over the other half, then roll the bacon around it tightly. Make sure the bacon strips lay flat against the turkey. Sprinkle the outside of the bacon with a little paprika. Wrap tightly in the plastic wrap twisting the ends to really seal in the breast to keep its shape. Repeat with remaining bacon, turkey, and stuffing. Transfer the breasts to a sheet tray and rest in the refrigerator for at least 1 hour.
• Preheat the oven to 375 degrees F.
• Remove the turkey breasts from refrigerator 1/2 hour before you plan to cook them. Discard the plastic wrap and using 3 pieces of butcher's twine, tie the twine over the center of the 3 bacon strips to secure the breasts when searing. Warm a large skillet over medium-high heat and add 1 tablespoon of the vegetable oil. Add 1 of the turkey breasts, seam side down, into the skillet and sear until the bacon is slightly crisp and the turkey is lightly browned, about 4 minutes on each side. Transfer the turkey breast to a baking sheet lined with a rack. Sear the remaining turkey breast, using 1 tablespoon of vegetable oil and add it to the baking sheet. Put the baking sheet into the oven and bake until the turkey is cooked through and the internal temperature registers 160 degrees F on an instant-read thermometer, about 60 minutes. Remove the turkey from the oven to a cutting board and let rest for 15 minutes before slicing. Cut away the butcher's twine, slice crosswise, arrange on a serving platter and serve.

TOFFEE-PEAR CRISP BREAD PUDDING

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.

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.

PEAR BREAD PUDDING

Steps:

• Heat oven to 325 degrees. Line a 10-by-2-inch round ovenproof glass dish with plastic wrap. Thinly slice pear quarters lengthwise, but don't separate slices. Arrange in an attractive pattern on pan bottom. Place bread slices in two overlapping layers on top.
• In a medium bowl, whisk together milk, cream, eggs, brown sugar, coriander, and salt. Pour over bread slices.?
• Place baking dish in a pan filled with enough boiling water to reach halfway up sides of dish. Cover pan with foil; bake for 1 hour.
• Cool completely and unmold pudding onto a serving plate. Discard plastic wrap. Refrigerate pudding until ready to serve.
• To make Caramel Sauce, heat sugar and lemon juice in a heavy, medium saucepan over low heat until mixture turns deep amber. Carefully stir in milk and pear-poaching liquid; boil for 1 minute, until smooth. Strain and use immediately.
• To serve pudding, cut into slices, inserting Bartlett pear slices between each pudding slice. Serve with Caramel Sauce.