Caramel-Pear Bread Pudding

Caramel-Pear Bread Pudding Enlarge Image
Makes:
12 servings
Serving Size:
1/2 cup
Prep:
30 mins
Bake:
50 mins 350°
Cool:
30 mins
Rate me!


Caramel-Pear Bread Pudding

Ingredients
 
Nonstick cooking spray
6
cups dried firm white bread cubes*
2
tablespoons butter, melted
1 1/2
cups chopped red-skinned pear
1/4
cup dried cranberries
3
eggs, lightly beaten
2
cups milk
2/3
cup caramel-flavor ice cream topping
1/4
cup packed brown sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon salt
1/2
cup coarsely chopped pecans, toasted (optional)

Directions

  1. Preheat oven to 350 degrees F. Lightly coat a 2-quart square or rectangular baking dish with cooking spray; set aside. In a large bowl combine bread cubes and melted butter; toss to coat. Stir in pear and dried cranberries. Transfer bread mixture to the prepared baking dish.
  2. In a medium bowl combine eggs, milk, 1/3 cup of the caramel topping, the brown sugar, cinnamon, and salt. Slowly pour egg mixture evenly over bread mixture; let stand for 5 minutes. Press lightly with the back of a large spoon to moisten all of the ingredients.
  3. Bake for 50 to 60 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 30 minutes.
  4. To serve, sprinkle warm bread pudding with pecans (if desired) and drizzle with the remaining 1/3 cup caramel topping.

From the Test Kitchen

*Tip:

For dried bread cubes, preheat oven to 300 degrees F. Cut bread into 3/4-inch cubes. Spread cubes in a shallow baking pan. Bake for 10 to 15 minutes or until dry, stirring twice; cool.

Nutrition Facts

(Caramel-Pear Bread Pudding)
    Per serving:
  • 203 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 55 mg chol.,
  • 254 mg sodium,
  • 35 g carb.,
  • 1 g fiber,
  • 22 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment:
close
close
close
close
close

Loading... Please wait...