Pear Breakfast Bread Pudding

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Pear Breakfast Bread Pudding

Ingredients

  • 2 cups milk
  • 2 eggs
  • 1/3 cup lightly packed light brown sugar
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 cups dry bread cubes
  • 1 (15-ounce) can Pacific Northwest Canned Pears, halves or slices, drained and coarsely chopped
  • 1/8 teaspoon cinnamon
  • 1 cup granola

Method

Preheat the oven to 350 degrees F. Lightly grease an 8 by 8-inch baking pan and set aside.

In large bowl, whisk together the milk, eggs, brown sugar, vanilla and salt. Add the bread cubes and mix well to insure that they're moistened with the custard.

Pour the mixture into the prepared pan and arrange the pears on top. Sprinkle with the cinnamon and granola, and bake 50 to 60 minutes, or until a knife inserted in the center comes out clean. Let sit for 5 minutes before serving.

Servings

Makes 6 servings

Nutrition

  • Calories: 282
  • Calories from Fat: 59
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 78mg
  • Sodium: 298mg
  • Carbohydrate: 48g
  • Dietary Fiber: 5g
  • Sugar: 26g
  • Protein: 10g
  • Vitamin A: 8% DV
  • Vitamin C: 2% DV
  • Calcium: 18% DV
  • Potassium: 7% DV
  • Iron: 11% DV

Ingredients

  • 16 cups dry bread cubes or crumbs
  • 8 cups milk, low fat
  • 8 eggs
  • 1-1/4 cups lightly packed light brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon kosher salt
  • 6 cups Pacific Northwest Canned Pears, diced, in juice, drained
  • 1/2 teaspoon cinnamon
  • 4 cups granola

Method

Preheat the oven to 350 degrees F. Lightly grease a 12 by 20 by 2-inch pan and set aside.

In large bowl, whisk together the milk, eggs, brown sugar, vanilla and salt. Add the bread cubes and mix well to insure that they're moistened with the custard.

Pour the mixture into the prepared pan and arrange the pears on top. Sprinkle with the cinnamon and granola. Bake 75 to 90 minutes, or until a knife inserted in the center comes out clean. Let sit 5 minutes before cutting into 24 (2 by 5-inch) portions. Serve warm.

Servings

Makes 24 servings

Nutrition

  • Calories: 282
  • Calories from Fat: 59
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 78mg
  • Sodium: 298mg
  • Carbohydrate: 48g
  • Dietary Fiber: 5g
  • Sugar: 26g
  • Protein: 10g
  • Vitamin A: 8% DV
  • Vitamin C: 2% DV
  • Calcium: 18% DV
  • Potassium: 7% DV
  • Iron: 11% DV

Ingredients

  • 2 gal. Dry bread cubes or crumbs
  • 1 gal. Milk, low fat (2%)
  • 16 Eggs
  • 2-1/2 cups Brown sugar
  • 2 Tbsp. Vanilla extract
  • 2 tsp. Salt
  • 3 qt. Pacific Northwest Canned Pears, diced, drained
  • 1 tsp. Cinnamon
  • 2 qt. Granola

Method

Heat oven to 350°F. Divide bread cubes between two spray-coated 12" x 20" x 2" pans. Mix milk, eggs, brown sugar, vanilla and salt; pour an equal amount of custard mixture over each pan of bread cubes. Layer pears over bread. Sprinkle with cinnamon. Top with granola. Bake 75 to 90 minutes or until knife inserted near center comes out clean. Let sit for 5 minutes before cutting each pan 6 x 4. Serve warm.

Servings

Yield: 48 Servings

Nutrition

  • Calories: 282
  • Calories from Fat: 59
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 78mg
  • Sodium: 298mg
  • Carbohydrate: 48g
  • Dietary Fiber: 5g
  • Sugar: 26g
  • Protein: 10g
  • Vitamin A: 8% DV
  • Vitamin C: 2% DV
  • Calcium: 18% DV
  • Potassium: 7% DV
  • Iron: 11% DV