Pear Bread Pudding
Yield: 6 Servings
1/2 c Raisins
1/4 c Rum or 1 tsp rum extract & w
-Rum extract & 1 tsp water
2 c Pears; peeled, sliced, ripe
1/2 c Sugar
4 c Bread; white, coarsely torn
3 c Milk
1 c Cream; or evaporated milk
1 ts Vanilla
Preheat oven to 350F. Heat rum mixture and pour over raisins;
set aside. Melt 1 tbsp of butter in frypan, add pears and cook 5
minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then
put aside. Place bread in bowl. Scald milk and pour over bread.
Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat
together eggs, rest of sugar, vanilla and stir in bread mixture.
Pour in buttered baking dish, bake at 350F for 50 minutes.
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