How do you make Bread and Butter Pudding- with Pears?!
Is it Poss!?
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Caramelized pear bread pudding
12 ounces sturdy multigrain bread, cut into 1-inch cubes
1 tablespoon unsalted butter
2 tablespoons canola oil
3 large, firm yet ripe pears, peeled, halved, cored and thinly sliced
2 pinches of allspice
2 3/4 cups 1 percent low-fat milk
2 eggs, lightly beaten
3 tablespoons turbinado sugar or firmly packed light brown sugar
2 tablespoons dark honey
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Preheat the oven to 350 F!. Lightly coat a 9-inch square baking dish with cooking spray!. Arrange the bread cubes in a single layer on a baking sheet!. Bake until lightly toasted, about 5 minutes!. Set aside!. In a large, nonstick frying pan, melt 1 1/2 teaspoons of the butter over medium heat until frothy!. Stir in 1 tablespoon of the canola oil!. Add half of the pear slices to the pan and saute until evenly browned, about 10 minutes!. Sprinkle a generous pinch of allspice onto the pears, then transfer them to a plate!. Repeat with the remaining butter, oil, pears and allspice!. Arrange half of the toasted bread cubes evenly in the bottom of the prepared baking dish!. Top with half of the sauteed pears and then the remaining bread cubes!. In a large bowl, combine the milk, eggs, 2 tablespoons of the sugar, the honey, vanilla, cinnamon and cloves!. Whisk until well blended!. Pour the milk mixture over the bread and cover with plastic wrap!. Let stand for 20 to 30 minutes, pressing down gently every so often until the bread absorbs the milk mixture!. Remove the plastic wrap and arrange the remaining pears on top!. Sprinkle with the remaining 1 tablespoon sugar!. Bake until a knife inserted into the center of the pudding comes out clean, 45 to 55 minutes!. Let cool for 10 minutes before serving!.
nfd?Www@FoodAQ@Com
12 ounces sturdy multigrain bread, cut into 1-inch cubes
1 tablespoon unsalted butter
2 tablespoons canola oil
3 large, firm yet ripe pears, peeled, halved, cored and thinly sliced
2 pinches of allspice
2 3/4 cups 1 percent low-fat milk
2 eggs, lightly beaten
3 tablespoons turbinado sugar or firmly packed light brown sugar
2 tablespoons dark honey
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Preheat the oven to 350 F!. Lightly coat a 9-inch square baking dish with cooking spray!. Arrange the bread cubes in a single layer on a baking sheet!. Bake until lightly toasted, about 5 minutes!. Set aside!. In a large, nonstick frying pan, melt 1 1/2 teaspoons of the butter over medium heat until frothy!. Stir in 1 tablespoon of the canola oil!. Add half of the pear slices to the pan and saute until evenly browned, about 10 minutes!. Sprinkle a generous pinch of allspice onto the pears, then transfer them to a plate!. Repeat with the remaining butter, oil, pears and allspice!. Arrange half of the toasted bread cubes evenly in the bottom of the prepared baking dish!. Top with half of the sauteed pears and then the remaining bread cubes!. In a large bowl, combine the milk, eggs, 2 tablespoons of the sugar, the honey, vanilla, cinnamon and cloves!. Whisk until well blended!. Pour the milk mixture over the bread and cover with plastic wrap!. Let stand for 20 to 30 minutes, pressing down gently every so often until the bread absorbs the milk mixture!. Remove the plastic wrap and arrange the remaining pears on top!. Sprinkle with the remaining 1 tablespoon sugar!. Bake until a knife inserted into the center of the pudding comes out clean, 45 to 55 minutes!. Let cool for 10 minutes before serving!.
nfd?Www@FoodAQ@Com
Here is a yummy one !.!.!.!.!.!.!. = )
Caramelized Pear Bread and Butter Pudding
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
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!.
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!.
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!.
Cut each pear half lengthwise into 4 slices!. Place in a medium bowl and toss with lemon juice!.
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!.
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!.
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!.
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!.Www@FoodAQ@Com
Caramelized Pear Bread and Butter Pudding
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
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!.
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!.
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!.
Cut each pear half lengthwise into 4 slices!. Place in a medium bowl and toss with lemon juice!.
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!.
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!.
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!.
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!.Www@FoodAQ@Com
I'd peel and then thinly slice the pears and layer these in with the bread and the sultanas!. You could also puree the pears and spread this on the bread on top of the butter - a kind of pear jam!.
Although I'm not a fan of pears I think it'd go quite nicely!.Www@FoodAQ@Com
Although I'm not a fan of pears I think it'd go quite nicely!.Www@FoodAQ@Com