Pear and Apricot Bread Pudding

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Pear and Apricot Bread Pudding

Ingredients

  • 3 tablespoons unsalted butter, softened
  • 18 ounces (about 24 loosely packed cups) soft bread or rolls such as challah, brioche,
  • egg or French-style bread
  • 12 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1-1/2 quarts whole milk
  • 2 cups heavy cream
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups Pacific Northwest Canned Pears, diced, drained and juice reserved
  • 1-1/2 cups (7 ounces) dried apricots, thinly sliced
  • 2-3/4 cups Caramel Sauce (recipe follows)
  • CARAMEL SAUCE
  • 3 cups (21 ounces) granulated sugar
  • 1 cup reserved pear juice
  • 1 cup heavy cream
  • 2 teaspoons pure vanilla extract

Method

Evenly coat the bottom and sides of full-size hotel pan with butter and set aside. (For individual puddings, lightly grease 24 (6 ounce) ramekins or oven proof dishes.) Place bread in a large bowl and set aside.

In a separate bowl, whisk the eggs until light. Add the sugar and vanilla, continuing to whisk and blend. Slowly add the milk and cream as you whisk followed by the cinnamon and nutmeg. Pour the custard mixture over bread, toss to coat and let stand 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F.

After 30 minutes, fold the pears and apricots into the soaked bread mixture and tip everything out into the prepared pan. Place the hotel pan on a sheet pan and put both in the oven. Pour boiling water (about 1/4-inch) on the sheet pan and bake 45 to 50 minutes or until a knife inserted in the middle comes out clean. (For individual puddings, bake 25 to 30 minutes, or until a knife inserted in the middle of one comes out clean.) Remove the pudding from the oven, cool and drizzle with about 2 tablespoons Caramel Sauce per serving.

Place the sugar and pear juice in a heavy, non-reactive pot and gently stir to dissolve the sugar. Bring to a boil over medium high heat, reduce the heat to medium and continue to cook until the sugar is amber in color, 18 to 20 minutes.

Remove the pan from heat and drizzle in the cream slowly, whisking as you go. Stir in the vanilla and set aside to cool until ready to serve.

Makes 2-3/4 cups

Servings

Makes 24 servings

Nutrition

  • Calories: 420
  • Calories from Fat: 150
  • Fat: 17g
  • Saturated Fat: 10g
  • Cholesterol: 170mg
  • Sodium: 220mg
  • Carbohydrate: 60g
  • Dietary Fiber: 2g
  • Sugar: 46g
  • Protein: 8g
  • Vitamin A: 15% DV
  • Vitamin C: 10% DV
  • Calcium: 15% DV
  • Potassium: 7% DV
  • Iron: 10% DV

Ingredients

  • 1 lb. 2 oz. (1-1/2 gal.) Soft bread or rolls (challah, egg rolls, French-style bread)
  • 1-1/2 lb. (12 large) Eggs
  • 7 oz. (1 cup) Sugar, granulated
  • 1 Tbsp.Vanilla extract
  • 1-1/2 qt. Milk
  • 2 cups Cream, heavy
  • 1 tsp. Cinnamon, ground
  • 1/4 tsp. Nutmeg, ground
  • 3 Tbsp. Butter, unsalted, softened
  • 2 lb. 2 oz. (1 qt.) Pacific Northwest Canned Pears, chunks, drained
  • 7 oz. (1-1/2 cups) Apricots, dried, slivered
  • 2-3/4 cups Caramel Sauce (see recipe)

Method

Place bread in a large bowl. Beat eggs until light. Add sugar and vanilla and beat to blend. Slowly whisk in milk and cream and add spices. Pour custard mixture over bread and toss to coat. Let bread mixture stand 30 minutes, stirring occasionally. Spread bottom and sides of full-size steamtable pan with softened butter. Fold diced pears and apricots into bread mixture. Pour into prepared steamtable pan. Place steamtable pan on a sheet pan and in preheated 350°F oven. Pour boiling water in the base of sheet pan (1/4-inch). Bake pudding 45-50 minutes or until knife comes clean. Cool pudding and serve each serving with approximately 2 Tbsp. warm Caramel Sauce.

CARAMEL SAUCE (Yield: 2 3/4 cups): 1 lb. 5 oz (3 cups) Sugar, granulated, 1 cup Pear juice (from canned pears), 1 cup Cream, heavy, 2 tsp. Vanilla extract. Place sugar and pear juice in a heavy pot and gently stir to dissolve. Set to boil and cook sauce until amber in color (about 18-20 minutes). Remove from heat and slowly whisk in cream. Add vanilla and cool until ready to serve. Note: For individual puddings lightly grease 24 x 6-oz. ramekins or oven proof dishes and bake as directed above for 25-30 minutes.

Servings

Yield: 24 servings

Nutrition

  • Calories: 420
  • Calories from Fat: 150
  • Fat: 17g
  • Saturated Fat: 10g
  • Cholesterol: 170mg
  • Sodium: 220mg
  • Carbohydrate: 60g
  • Dietary Fiber: 2g
  • Sugar: 46g
  • Protein: 8g
  • Vitamin A: 15% DV
  • Vitamin C: 10% DV
  • Calcium: 15% DV
  • Potassium: 7% DV
  • Iron: 10% DV