Caramel-Pear Bread Pudding

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  • Makes: 12 servings
  • Serving Size: 1/2 cup
  • Prep: 30 mins
  • Bake: 50 mins 350°F
  • Cool: 30 mins

Caramel-Pear Bread Pudding

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

Make-Ahead Tip

To make dried bread cubes ahead of time, 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.

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Nutrition Facts (Caramel-Pear Bread Pudding)

  • Per serving:
  • 203 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 55 mg chol. ,
  • 254 mg sodium ,
  • 35 g carb. ,
  • 1 g fiber ,
  • 22 g sugar ,
  • 5 g pro.
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