Bread Pudding with Caramelized Pears

• 6 slices whole wheat sandwich bread
• 2 tbsp (25 mL) butter, softened
• 4 eggs
• 2/3 cup (150 mL) granulated sugar, divided
• 2 tsp (10 mL) vanilla
• 2 cups (500 mL) hot low-fat milk
• 4 pears, peeled, cored and sliced
• 1/2 tsp (2 mL) freshly grated nutmeg
• 1/3 cup (75 mL) raisins
• 1/4 cup (50 mL) sliced blanched almonds
• 8-cup (2 L) baking dish, sprayed
• Shallow roasting pan

1. Preheat oven to 350F (180C)
2. Trim crusts from bread; butter one side of each bread slice.
3. Cut into 4 triangles each; layer in prepared baking dish, overlapping the triangles.
4. In a large bowl, whisk together eggs, 1/3 cup (75 mL) of the sugar and vanilla.
5. Whisk in hot milk in a stream, stirring constantly.
6. Pour over bread.
7. In a large nonstick skillet over medium heat, cook the remaining sugar and 2 tbsp (25 mL) water, stirring occasionally, until mixture turns a deep caramel color.
8. Immediately add pears and nutmeg (be careful of spatters).
9. Cook, stirring often, for 5 minutes or until pears are tender and sauce is smooth.
10. Stir in raisins; spoon evenly over bread slices.
11. Sprinkle almonds over top.
12. Place baking dish in roasting pan; add enough boiling water to reach halfway up sides of dish.
13. Bake for 40 to 45 minutes or until custard is set in center.
14. Remove from water bath; place on rack to cool.

whole wheat sandwich bread, butter, eggs, sugar, vanilla, milk, nutmeg, raisins, almonds, baking dish, shallow roasting pan

Taken from www.cookstr.com/recipes/bread-pudding-with-caramelized-pears (may not work)