New Year's 2007 Pear Bread Pudding

• 34 cup golden raisin
• 14 cup rum (I used Black Seal, Mmmm)
• 1 lb pumpernickel bread, chopped into 2 inch chunks
• 2 cups French bread, chopped into 1 inch chunks
• 3 cups milk
• 6 cups pears, peeled & chopped
• 14 cup butter
• 1 cup raw sugar
• 1 cup half-and-half (or heavy cream)
• 6 eggs, beaten
• 1 tablespoon vanilla

1. Heat milk to scalding in deep bowl & add pumpernickel chunks.
2. Let sit unil tepid.
3. Lift soaked pumpernickel & squeeze gently - place into a large casserole (make sure it will nest inside another casserole or pan so it can be in water bath to bake.
4. Save milk.
5. While pumpernickel is soaking, mix raisins & rum in a 1 cup container & microwave in high for 1 minute.
6. Let cool.
7. Saute pears 5 minutes over medium high heat in 1/4 cup butter & 1/2 cup sugar until liquid is syrupy.
8. Let cool.
9. Separate pears from syrup - save syrup.
10. Add French bread, pears & raisins with leftover rum to soaked pumpernickel & toss lightly.
11. Sprinkle rest of sugar onto bread & pear mixture.
12. Mix milk, cream & beaten eggs with vanilla.
13. Pour over bread & pear mixture & mix lightly.
14. Set casserole in pan of hot water & place in preheated 325F oven for 1 hour or until set.
15. (or until fireworks used up).
16. Spoon some of pear syrup over each serving.

golden raisin, rum, pumpernickel bread, bread, milk, pears, butter, sugar, eggs, vanilla

Taken from www.food.com/recipe/new-years-2007-pear-bread-pudding-202905 (may not work)