This custardy, raisin-studded bread pudding highlights the sweet, comforting taste of baked pears. When turned out of its baking dish, the flanlike pudding sits in a pool of caramel syrup, making it worthy of any holiday table. Serve it warm or chilled.

Makes 8 servings

ACTIVE TIME: 1 hour

TOTAL TIME: 2 3/4 hours (including cooling time)

EASE OF PREPARATION: Moderate

2 1/2 cups low-fat milk
4 large eggs
1/2 cup sugar, divided
1 teaspoon vanilla extract
1/2 teaspoon freshly grated lemon zest
1/8 teaspoon nutmeg
4 cups cubed, day-old country-style bread, crusts trimmed (4-6 slices), preferably whole-wheat
2 tablespoons raisins or currants
1 teaspoon unsalted butter, softened, plus 2 tablespoons, divided
2 ripe pears, peeled, halved and cored
1 tablespoon lemon juice

1. Heat milk in a medium saucepan over medium-low heat, stirring, until steaming, 4 to 6 minutes. Whisk eggs in a large bowl until blended; gradually whisk in 1/4 cup sugar. Slowly whisk in the hot milk until blended. Whisk in vanilla, lemon zest and nutmeg.
2. Add bread and raisins (or currants) to the milk mixture; gently fold together. Press down lightly with the back of a large spoon. Cover and set aside at room temperature.
3. Butter the bottom and sides of a round 2-quart baking dish with 1 teaspoon butter. Preheat oven to 350°F. Put a kettle of water on to boil.
4. Cut each pear half lengthwise into 4 slices. Place in a medium bowl and toss with lemon juice.
5. Heat a medium skillet over low heat until hot. Add the remaining 2 tablespoons butter and swirl until just melted and the foam subsides. Sprinkle the remaining 1/4 cup sugar over the melted butter. Arrange the pear slices on their sides in the pan in an even layer. Increase the heat to medium-low and, without stirring, let the pears begin to brown and the sauce slowly caramelize, adjusting the heat as needed to prevent burning, about 10 minutes. Remove the pan from the heat and carefully turn each pear slice with a fork. Return to the heat and cook until the sauce is uniformly golden, 2 to 4 minutes more.
6. Carefully transfer the pears one at a time to the prepared baking dish, arranging them decoratively in a circle and slightly overlapping them if necessary. Use a heatproof silicone spatula to scrape any remaining syrup over the pears.
7. Set the baking dish in a shallow baking pan. Spoon the bread and custard mixture into the baking dish. Press down on the bread until it is submerged in the custard. Place the pan in the oven and carefully add the hot water to the shallow baking pan until it is halfway up the sides of the baking dish.
8. Bake until the pudding is browned on top and set in the center, 1 to 1 1/4 hours. Carefully remove the pan from the oven. Transfer the baking dish to a wire rack and let cool for at least 45 minutes. To serve, run a knife around the edge of the pudding. Place a serving platter over it and invert the pudding onto the platter.

NUTRITION INFORMATION: Per serving: 210 calories; 7 g fat (3 g sat, 1 g mono); 116 mg cholesterol; 31 g carbohydrate; 7 g protein; 2 g fiber; 149 mg sodium; 217 mg potassium.

Nutrition bonus: Calcium (15% daily value).

2 Carbohydrate Servings

Exchanges: 2 other carbohydrates, 1 fat

MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.

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

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

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

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