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...

Create a Review

14 Reviews for Caramelized Pear Bread Pudding

09/21/2009

Anonymous

My variation on this recipe was to use dried cranberries instead of raisins, and to soak them in 2 tbs of pear liqueur for an hour prior to preparation. The strained-off liquid was added to the milk prior to steaming, and the cranberries chopped coarsely. The result was anything but bland - a pear-infused custard studded with glistening red jewels, topped with the caramelized pears. My dinner guests were near tears.

Sanna, Encinitas, CA

Comments

09/21/2009

Anonymous

This bread pudding was very tasty and presented beautifully, although the sauce had been absorbed by the bread. I used granny smith apples instead of pears since I had several on hand. Also I turned the bread pudding out after cooling for only 10 minutes instead of 45 as some of my guests needed to leave soon. I would not hesitate to make this again. Served alongside homemeade vanilla ice cream.

Anonymous, Virginia Beach, va

Comments

09/21/2009

Anonymous

I made this for my grandma, a bread pudding fan. She loved it. Now every time I see her she asks me to make it again. It has a beautiful presantation if you take the time to arrange the pears nicely. I also found that using Craisians is a bigger hit then the raisians.

Anonymous, Los Angeles, CA

Comments

09/21/2009

Anonymous

The bread pudding tasted bland and looked like a beige lump, not at all like the elegant dessert featured in the photo. The caramel topping did not turn out. It was simply integrated with the pudding. I've made creme caramel and other variations before, so I don't think I got the technique wrong. A big dissapointment.

Anonymous, Vancouver, BC

Comments