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Pear Ginger Bread Pudding With Rum Cream Recipe

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This recipe for Pear Ginger Bread Pudding With Rum Cream is from The Bruecher-Kramer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 loaf, soft sweet white bread with crust
(Italian, English muffin, egg bread)
1 large pear
2 tbsp. grated ginger
3/4 tsp. ground cinnamon
4 oz. butter
2 c. whole milk
6 whole eggs, beaten
1 c. light brown sugar

For the Sour Cream Sauce
1 c. plain yogurt
1 c. sour cream
2 tbsp. dark rum
1/2 tsp. vanilla
2 tbsp. sugar
Directions:
Directions:
Cut bread into thick slices. In a bowl, combine the pear, ginger, cinnamon and butter. In another bowl, combine egg, sugar and milk. In the crockpot, put a layer of bread, then 1/3 of the pear and butter mixture. Soak with egg and milk mixture. Continue layering, finishing with the pear and butter mixture Cover and cook in the crockpot for at least 4 hours. For the sour cream sauce, combine the yogurt, sour cream, dark rum, vanilla and sugar.
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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