Caramelized Pear Bread Pudding

From EatingWell: October/November 2006 — Subscribe Now!

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:

"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...

Comments

Comment	Posted
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.	6 weeks 6 days ago
I made this for Christmas Eve and all my guests raved about it! Joanne, Keyport, NJ	8 weeks 6 days ago
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	8 weeks 6 days ago
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	8 weeks 6 days ago
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	8 weeks 6 days ago
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	8 weeks 6 days ago
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	8 weeks 6 days ago