Pear Bread Pudding

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Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Preheat your oven to 180°C (350°F) and lightly grease an 8x8-inch (20x20 cm) baking dish.

   Около 2 мин

2. 2

   In a small bowl, combine the raisins and rum. Let them soak while you prepare the other ingredients.

   Около 1 мин

   Совет повара: If not using rum, you can soak the raisins in warm water or apple juice instead.

3. 3

   Melt the unsalted butter in a medium skillet over medium heat.

   Около 2 мин

4. 4

   Add the sliced pears to the skillet and cook for about 5 minutes, stirring occasionally, until they begin to soften.

   Около 5 мин

   Совет повара: Use firm, ripe pears like Bosc or Anjou, as they hold their shape well when cooked.

5. 5

   Stir the sugar from the pear mixture group into the skillet. Continue to cook for another 2-3 minutes until the pears are tender and lightly caramelized, then set aside.

   Около 3 мин

6. 6

   In a large bowl, whisk together the whole milk, large eggs, the sugar from the custard group, vanilla extract, ground cinnamon, and salt until well combined.

   Около 3 мин

   Совет повара: Ensure the eggs are fully incorporated into the milk for a smooth, even custard.

7. 7

   Add the torn bread to the custard mixture and gently press down to ensure all pieces are submerged. Let it soak for 5 minutes.

   Около 5 мин

   Совет повара: Using day-old bread helps it absorb the custard without becoming overly mushy.

8. 8

   Gently fold the cooked pears and the soaked raisins, including any unabsorbed rum, into the bread mixture.

   Около 2 мин

9. 9

   Pour the mixture into the prepared baking dish and spread it in an even layer.

   Около 1 мин

10. 10

    Bake for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.

    Около 50 мин

11. 11

    Remove from the oven and let the bread pudding rest for at least 10 minutes before serving.

    Совет повара: This allows the custard to set fully, making it easier to slice and serve.