Pear and Cranberry Bread Pudding
Bread pudding is a beloved dessert and this Pear and Cranberry Bread Pudding recipe kicks it up a notch. The bread pudding recipe is filled with fall flavors from the cranberries to the cinnamon; there is even a sprinkle of nutmeg. The pears and cranberry complement each other excellently to create a wonderful dessert. This bread pudding recipe is made with Hawaiian bread, giving it an even sweeter element.
The bread pudding comes out of the oven the perfect mix of gooey and fluffy. Each bite has a little bit of texture from the fruits. This dessert recipe is great for serving at a holiday brunch or even at Thanksgiving dinner. Everyone will love the unique addition of pears and cranberries to the bread pudding.
Cooking Vessel SizeSwiss Diamond 5-Quart Square Casserole Pan
- 5 cups brioche, Hawaiian bread, or sweet rolls, torn into small pieces
- 4 ripe Bartlett USA Pears, peeled, cored and diced
- 2/3 cup dried cranberries
- 3 eggs
- 1 1/2 cup whole milk
- 1 cup whipping cream or heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of salt
In a large mixing bowl, beat the eggs. Blend in the milk, sugar, spices, cream, and vanilla using a whisk.
Add the pieces of bread into the mixture and stir to coat. Add in the pears and cranberries and mix thoroughly.
Refrigerate for at least two hours or overnight to fully absorb the liquid.
Preheat oven to 325 degrees F. Coat the inside of a Swiss Diamond 5-Quart Square Casserole Pan with cooking spray or butter. Add bread mixture to the pan and bake for one hour, or until the custard is set. Let stand and cool for at least 10 minutes before serving.
For more information about pear varieties, flavor profiles, and recipes, visit www.usapears.org.
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