Apple Pear Bread Pudding

Ingredients

Bread Ingredients

• 1 medium to large (approx. 350 to 450 grams) white French loaf, preferably day old, cut into 1-inch cubes
• 1 apple, peeled, seeded and chopped into medium-sized pieces
• 1 ripe pear peeled, core removed and chopped into medium sized pieces
• 3/4 cup golden raisins
• 1 tsp. cinnamon

Custard Ingredients

• 4 whole eggs
• 1/3 cup white sugar
• 1 tsp. vanilla
• 1 1/2 cups milk
• 3/4 cup whipping cream
• Toffee Sauce ingredients
• 1/3 cup plus 1 tbsp. unsalted butter
• 1 1/4 cups dark brown sugar
• 2 tbsp. corn syrup
• 1/3 cup whipping cream

Directions

Bread Directions

1. In a large mixing bowl, combine all the ingredients and toss well to mix together.

Custard Directions

1. In a mixing bowl, add eggs, vanilla and half the sugar. Whisk well to combine.
2. In a medium saucepan, add milk, whipping cream and the remaining half of the sugar. Bring to a boil over medium high heat. Be sure to keep an eye on the milk, as it will boil quickly. Once boiled, remove from heat.
3. Pour half the milk mixture into the egg mixture while whisking. This will temper the eggs, which will prevent them from cooking. Add the remaining milk mixture and whisk to combine.
4. Pour custard mixture over the bread mixture. Toss well to let the bread absorb the custard. Let bread stand for half and hour to allow all of the custard mixture to be fully absorbed. This will create a moist bread pudding.
5. While bread pudding is resting, preheat oven to 325° F. Prepare a 9″ x 13″ baking pan* by brushing with melted butter and sprinkling with white sugar.
6. After bread pudding has rested, place in baking pan* and cover loosely with aluminum foil. Bake at 325° F for 50 to 55 minutes. A toothpick inserted in the middle of the bread pudding should come out clean when fully baked.
7. Remove from oven and allow to cool slightly.
8. *Bake in a round or square pan, or in two loaf pans; or in a casserole dish and brought straight to the table from the oven.

Simple Toffee Sauce Directions

1. Melt the butter, sugar and corn syrup over low heat. Stir in the whipping cream and heat just until boiling. Remove from heat and stir well to combine. Serve immediately while sauce is nice and hot.
2. Bread pudding is best served warm from the oven. If not serving immediately, reheat before serving. You may serve this dessert by cutting into pieces or by spooning out a desired amount. Serve with vanilla ice cream or whipped cream sweetened with icing sugar. For an extra special touch, serve with vanilla ice cream, toffee sauce and a garnish of mint and icing sugar.

Recipe courtesy of BC Tree Fruits

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