I used almond milk, raisin bread and added walnuts.
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.
17 Reviews for Caramelized Pear Bread Pudding
I read the other reviews about how this is the best bread pudding ever and how they died and went to Heaven. They were right! It's a wonderful, not too sweet custard and the caramelized pears are delicious. I will say however that people who think a dessert has to be covered in fudge and whipped cream may be disappointed. This is a much more sophisticated dessert. :)
I decided I wanted to bake an afternoon treat when visiting my parents but didn't want to have to go to the shop. This was perfect with simple, common ingredients and a virtually fool proof recipe. I substituted pears for apples and put in cinnamon to compliment the fruit and put in 40g of sultanas as I really love them. I followed the recipe otherwise exactly as written it was perfectly baked at 1 hour on the dot.
My husband who doesn't like saltanas liked it too but we both agreed that additional vanilla and using raisin toast as others have suggested would have made it even better. It definitely would have been bland without the cinnamon we put in and another half or full apple would be required to cover the top in full!
Love it, will definitely make it again!
This was delicious. However - my "caramel" did not set (like other reviewers) despite using brown sugar instead of regular and giving extra time. I also did add some spiced rum to the caramel, so that may have contributed to it not setting up. Despite all of this, the bread pudding dish was absolutely delicious. I used a Weight Watchers recipe last year and it was an epic failure - too much liquid, not enough bread, and it just didn't set. I doubled the lemon zest and the nutmeg, added some cinnamon, and the rum was spot on. Definitely recommended...with a few tweaks ;)
Delicious! I made this tonight and I don't want to stop eating it! I live in Mazatlan, so I love anything flan-like and this fit the bill. I used a crusty Mexican bread instead of whole wheat, added a handful of raisins, and since we love nutmeg, used 1/4 teaspoon instead of 1/8th and added an extra tablespoon each of butter and sugar to carmelize with the pears. This was incredible! I look forward to trying it with apples and using cinnamon instead of nutmeg. Or maybe pineapple and brown sugar and make an upside down pineapple bread pudding. YUM! But, I'll always go back to the pear version. Excellent.