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Measurements

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
3 Eggs
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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