Pear Cranberry Bread Pudding Food

PEAR CRANBERRY BREAD PUDDING

Steps:

• Turn the oven on its lowest setting.
• Cut the bread into 1" cubes and spread on a baking sheet in one layer. Toast in the oven for 1 hour until dry.
• Wash and core the pears, puree in a food processor until completely liquified. This will yield approximately 1-1/2 cups.
• Cook pear puree with brown sugar and cinnamon in a small sauce pan over medium heat until the sugar dissolves completely. Transfer to a large mixing bowl and let cool to room temperature.
• Add eggs, egg yolks, vanilla, cream and milk to the large mixing bowl with the pear puree and beat until completely combined.
• Toss the dried bread cubes along with the dried cranberries into the liquid mixture.
• Cover and soak for at least 2 hours at room temperature.
• Preheat oven to 350°F.
• Divide the custard soaked bread into 8 individual ramekins.
• Bake for 45 minutes.
• Remove from oven and allow to cool before serving.
• Serve warm by itself or with ice cream.

CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter. , In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. , Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean., For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl., Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.

CRANBERRY-PEAR BREAD PUDDING

Steps:

• Preheat oven to 350 degrees. Place the brioche cubes on a baking sheet and bake, tossing from time to time, until toasted on all sides. Set aside. Meanwhile, place the cranberries, pears and port in a saucepan and bring to a simmer. Simmer for 5 minutes, remove from heat and let stand for 15 minutes. Drain.
• In a large bowl toss together the brioche cubes, cranberries and pears, dates and walnuts. In another bowl whisk together the milk, sugar, vanilla and egg yolks. Pour over the bread mixture. Beat the egg whites until stiff peaks form. Stir 1/3 of the whites into the bread mixture. Fold in the remaining whites.
• Pour the mixture into a 13- by 9- by 2-inch baking dish. Bake until set, about 45 minutes. Let cool slightly. Cut into wedges and serve warm.

PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
• Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
• Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
• Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
• Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
• Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CREAMY CRANBERRY BREAD PUDDING

Steps:

• Preheat oven to 350 degrees F.
• Cut the crusts off the bread and cut into 1 inch cubes. You should have about 3 1/2 cups of cubes.
• Arrange bread cubes on a baking sheet and toast in the oven till light golden brown, about 10 minutes.
• Let bread cubes cool but leave oven on.
• Over medium heat in a saucepan heat the half and half, cream, salt and vanilla bean, stirring occasionally.
• When it reaches a fast simmer(don't let it boil), turn off the heat.
• Set the mixture aside for 10-15 minutes for the vanilla to infuse.
• In a large mixing bowl, whisk the eggs and sugar together.
• Whisking constantly, gradually add the hot cream mixture.
• Strain this into another large bowl, to smooth the mixture and to get rid of the vanilla bean.
• Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
• In a small saucepan, bring the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes.
• Drain cranberries and set aside.
• Divide the cranberries into 6 ramekins, custard cups or dessert cups, or just on the bottom of a deep baking dish, reserving enough cranberries to sprinkle on top of pudding.
• Next add the soaked bread and then any remaining custard in the bowl over the bread.
• Sprinkle with remaining cranberries.
• Arrange the 6 little puddings or the one large one in a hot water bath.
• Bake until just set and golden brown on top, about 30 minutes for the little puddings, and 40-45 for the large one.
• Serve warm or chilled, dusted with powdered sugar!

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.