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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pear Bread Pudding Recipe

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This recipe for Pear Bread Pudding is from The Loftness Family Cookbook Project, 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:  
1 can (29 oz) pear halves, drained
4 eggs
1/3 cup sugar
1 1/2 cups heavy cream or milk
2 tsp vanilla
1 T grated lemon peel
1/4 tsp salt
3 English muffins, crumbled

Butterscotch sauce:
1 cup packed brown sugar
1/2 cup (1 stick) butter cubed
1/2 cup heavy cream (or milk)
1 tsp vanilla
Directions:
Directions:
Coarsely chop pears and place in greased pan. In a large mixing bowl, beat eggs and sugar, stir in cream, vanilla, salt and lemon peel. Stir in crumbled English muffins and pour over pears. Bake uncovered at 350º for 30-40 minutes or until knife comes out clean.

Butterscotch Sauce:
Combine brown sugar and butter in saucepan. Cook over medium heat until butter is melted. Gradually add cream and bring to a slow boil over medium heat, stirring constantly. Remove from heat. Stir in vanilla.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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