Recipe: Pear Bread Pudding

Pear Bread Pudding

1/2 cup raisins
1/4 cup rum or 1 tsp rum extract
2 cups peeled and sliced ripe pears
1/2 cup sugar
4 cups white bread, coarsely torn
3 cups milk
1 cup cream or evaporated milk
3 eggs
1 tsp vanilla

Preheat oven to 350F.

Heat rum mixture and pour over raisins; set aside.

Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes.

Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside.

Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes.

Add raisin mixture and pears with syrup.

Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish.

Bake at 350F for 50 minutes.

Servings: 6