Apple & Pear Bread Pudding
Bread pudding is a delicious winter dessert. It is best enjoyed served warm from the oven with a scoop of vanilla ice cream. Traditionally, bread pudding was created to use left over stale bread. Today this is not necessarily the case. You can use a plain French loaf, such as the one used in this recipe, or for a richer dessert, try using fancier bread such as brioche, croissants or even leftover danishes or doughnuts.
Serves 8 to 10.
Prepare Bread:
1 medium to large (approx. 350 to 450 grams) white French loaf, preferably day old, cut into one inch cubes
1 apple, peeled, seeded and chopped into medium sized pieces
1 ripe pear peeled, core removed and chopped into medium sized pieces
3/4 cup golden raisins
1 tsp. cinnamon
In a large mixing bowl, combine the above ingredients and toss well to mix together.
Prepare Custard:
4 whole eggs
1/3 cup white sugar
1 tsp. vanilla
1 1/2 cups milk
3/4 cup whipping cream
In a mixing bowl, add eggs, vanilla and half the sugar. Whisk well to combine. In a medium saucepan, add milk, whipping cream and the remaining half of the sugar. Bring to a boil over medium high heat. Be sure to keep an eye on the milk, as it will boil quickly. Once boiled, remove from heat. Pour half the milk mixture into the egg mixture while whisking. This will temper the eggs, which will prevent them from cooking. Add the remaining milk mixture and whisk to combine. Pour custard mixture over the bread mixture. Toss well to let the bread absorb the custard. Let bread stand for half and hour to allow all of the custard mixture to be fully absorbed. This will create a moist bread pudding.
While bread pudding is resting, preheat oven to 325° F. Prepare a 9" x 13" baking pan by brushing with melted butter and sprinkling with white sugar. After bread pudding has rested, place in baking pan and cover loosely with aluminum foil. Bake at 325° F for 50 to 55 minutes. A toothpick inserted in the middle of the bread pudding should come out clean when fully baked. Remove from oven and allow to cool slightly. Bread pudding is best served warm from the oven. If not serving immediately, reheat before serving. You may serve this dessert by cutting into pieces or by spooning out a desired amount. Serve with vanilla ice cream or whipped cream sweetened with icing sugar. For an extra special touch, serve with vanilla ice cream, toffee sauce and a garnish of mint and icing sugar.
* This dessert can be baked in a round, square or two loaf pans. You can also bake in a casserole dish and bring it straight to the table from the oven.
Simple Toffee Sauce
1/3 cup plus 1 tbsp. unsalted butter
1 1/4 cups dark brown sugar
2 tbsp. corn syrup
1/3 cup whipping cream
Melt the butter, sugar and corn syrup over low heat. Stir in the whipping cream and heat just until boiling. Remove from heat and stir well to combine. Serve immediately while sauce is nice and hot.