Caramelized Pear Bread Pudding

From EatingWell: October/November 2006

Sweet caramelized pears are the highlight of this comforting, custardy, raisin-studded bread pudding. When turned out of its baking dish, the flanlike pudding sits in a pool of intense caramel syrup, making it worthy of any holiday table. Serve warm or chilled.

READER'S COMMENT:

"This was excellent. I made it with whole wheat bread raisin bread. I didn't have enough pears so I mixed added some apples. I also added a little apple brandy to the pudding before baking which gave it a nice touch. I also doubled the...

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14 Reviews for Caramelized Pear Bread Pudding

10/04/2010

Anonymous

The bread pudding itself is bland. The pear, syrup, and raisins add some good flavors. If I were to try this recipe again, I would add more raisins and at least one more pear. I would also use a wider pan, so that the bread pudding is thinner overall and I can get a piece of the caramelized pear with every bite.

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09/22/2010

Anonymous

This recipe was not outrageously appealing to my own palate. Lots of time, not lots of flavor.

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10/05/2009

Anonymous

I used apples instead of pears and added some cinnamon. The texture was great, flavor was good, presentation.....not like the photo but we didn't really care. I liked it warm, kids liked it cold. If I make this again I would double the caramel, try the craisins and definitely add the cinnamon again.

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09/21/2009

Anonymous

I made this for Christmas Eve and all my guests raved about it!

Joanne, Keyport, NJ

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09/21/2009

Anonymous

I was not 100% pleased with this recipe, but perhaps what will benefit the recipe most is another try. My result produced a pretty but bland dessert. My sauce did not caramelize in the time recommended by the recipe -- maybe because I was afraid of overcooking the pears. Without the benefit of caramel, the recipe had little else going for it, though the texture was perfect. I'd recommend adding CINNAMON to diminish the blandness factor.

Jason, Evanson, IL

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