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 qts milk, low fat
  • 8 each eggs, whole
  • 1 1/4 cup sugar, brown sugar, light, packed
  • 1 Tbsp vanilla extract
  • 1/2 tsp salt
  • 1 cup pear juice, reserved, extra light syrup
  • 48 slices bread, whole grain rich, sandwich, diced (1 oz eq per slice)
  • 1 no. 10 can pears, Pacific Northwest, canned, sliced, extra light syrup, drained, syrup reserved*
  • 1/2 tsp cinnamon
  • 14 oz granola, whole grain, prepared

Method

1. Preheat the oven to 350°F. Spray 12 by 20 by 2-inch pan with pan release and set aside.

2. In a large bowl, whisk together the milk, eggs, brown sugar, vanilla, salt and pear juice. Add the diced bread and mix well until moistened with the custard. Note: Freeze bread overnight, then slightly thaw for easier slicing.

3. Pour into the prepared pan and arrange the pear slices on top; sprinkle with cinnamon. Bake 25 minutes, remove from oven, sprinkle with the granola and bake another 10 to 15 minutes or until a knife inserted in the center comes out clean.

CCP: Bake to a minimum internal temperature of 165°F.

4. Let sit 5 minutes before cutting 4 X 6 into 24 even portions. Hold hot until service.

CCP: Hold and serve at 135°F or higher.

*We recommend using only U.S. grown and canned pears for the best flavor, quality, texture and yield.

Servings

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
Recipe PDF