Pear Raisin Bread Pudding Best Recipes

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PEAR RAISIN BREAD PUDDING

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At the fruit market I found some wonderful pears and couldn't resist buying some. I got home and wanted to make a pear dessert, so I searched the 'Zaar and found a few recipes I liked, and as usual, had to mess them up and make my own! So thanks to Dancer (Recipe #80786) and TeraGram (Recipe #39011) for the inspiration, and also to my old faithful "Central Cookery Book" (an Australian/Tasmanian Icon). Also, my eggs were home-laid and all double yolkers, so you may want to use two whole eggs and two egg yolks, depending on your eggs.

Provided by Erin Randall

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients:

  • 2 josephine pears, peeled, cored and sliced
  • 2 slices day-old raisin bread
  • butter
  • 3 eggs
  • 1 -2 tablespoon caster sugar (to taste, depends on the sweetness of your pears and your families taste)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 500 -700 ml low-fat milk (depends on how many eggs you used, and the size of your dish)
  • nutmeg

Steps:

  • Lightly butter the raisin bread, cut into pieces to line the bottom of the baking dish. Any remaining cut into 2cm cubes and scatter amongst the pears.
  • Layer the pears on top of the bread.
  • Sprinkle with nutmeg (to taste) - or use other baking spice to taste.
  • Whick eggs and sugar to combine, add salt and milk and combine well.
  • Pour over pears and bread.
  • Bake in pre-heated 180C oven for approximately 30-40 minutes, or until "custard" is set.
  • Serve hot with cream or ice cream.

Nutrition Facts : Calories 207.5, Fat 5.6, SaturatedFat 2.1, Cholesterol 165, Sodium 450.7, Carbohydrate 29.5, Fiber 3.1, Sugar 19.1, Protein 10.3

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