Brandied Pear Bread Pudding
- 2 medium ripe bartlett pears, peeled cored and sliced 1/4 -inch thick
- 5 slices egg bread, cut in to 1-inch chunks (French toast bread)
- 1 12 cups milk
- 23 cup sugar
- 14 cup brandy
- 34 teaspoon vanilla extract
- 34 teaspoon cinnamon
- 3 eggs
- 3 tablespoons butter, melted
- 14 cup chopped pecans
- 12 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon brandy
- Preheat oven to 350F Spray a 9-inch baking dish with nonstick cooking spray.
- Cut pear slices in half and add to dish with bread cubes.
- In a medium bowl, whisk together milk, sugar, brandy, vanilla, cinnamon and eggs.
- Slowly whisk in butter, then pour over bread and pears, tossing lightly to coat bread with egg mixture.
- Sprinkle with pecans and let stand for about 30 minutes or until liquid is absorbed.
- Place baking dish in a larger, shallow baking dish and add hot water until it reaches halfway up the side of the smaller dish.
- Bake for 1 hour or until a toothpick inserted into the center comes out clean.
- Remove both pans from oven, remove baking dish from water bath and let cool slightly.
- Serve warm with Brandy Cream or lightly sweetened whipped cream.
- Brandy Cream:.
- Beat 1/2 cup heavy cream and 2 tablespoons powdered sugar in a medium chilled mixing bowl until soft peaks form.
- Add 1 tablespoons brandy and beat until stiff peaks form.
bartlett, egg bread, milk, sugar, brandy, vanilla, cinnamon, eggs, butter, pecans, heavy cream, powdered sugar, brandy
Taken from www.food.com/recipe/brandied-pear-bread-pudding-512564 (may not work)