Pear Cranberry Bread Pudding
Ingredients
| 5 cups brioche, Hawaiian bread or sweet rolls, torn into pieces | ||
| 2 ripe pears, peeled, cored and diced | ||
| 1/3 cup dried cranberries | ||
| 3 eggs | ||
| 1 1/2 cups whole milk | ||
| 1 cup heavy cream or whipping cream | ||
| 1/2 cup sugar | ||
| 1 tsp pure vanilla extract | ||
| 1 tsp cinnamon | ||
| 1/2 tsp nutmeg | ||
| pinch salt |
- Coat the inside of a 2 quart baking dish with cooking spray or butter.
- Arrange half the bread to cover the bottom of the dish.
- Layer on pears and cranberries, then top with remaining bread.
- In a large mixing bowl, beat the eggs well, then whisk in milk, cream, sugar, vanilla, cinnamon, nutmeg and salt.
- Pour the mixture over the bread and fruit.
- Cover dish and refrigerate for at least two hours or overnight to fully absorb the liquid.
- Preheat oven to 325 degrees and bake for one hour or until the custard is set.
- Let cool for at least 10 minutes before serving.
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