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Slow Cooked Winter Pear Bread Pudding Recipe

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This recipe for Slow Cooked Winter Pear Bread Pudding is from Harris 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:  
1 loaf (about 1 lb.) bread, preferably stale, cut into large cubes (about 6 cups)
1 qt. (4 cups) half & half
4 large eggs
¾ c. sugar
2 tbsp. whiskey or bourbon
2 tsp. pure vanilla extract
½ tsp. fine salt
Pinch freshly grated nutmeg
1 c. pears or a combination of pears and apricots, chopped

Topping:

¼ c. sugar and ¼ tsp. ground cinnamon mixed
1 ½ c. walnuts or pecans, toasted
Whipped cream or yogurt

Directions:
Directions:
If bread is not stale: Preheat an oven to 400º F. Spread the bread cubes out on a baking sheet and cook until toasted, about 10 minutes.
Whisk the half & half, eggs, sugar, whiskey, vanilla, salt, and nutmeg together in a large bowl. Toss bread cubes and dried fruit together in a large bowl. Toss bread cubes and dried fruit together and place into the slow cooker. Pour custard over top and press down lightly until all bread is covered with custard.
Cover and cook on LOW until pudding puffs and is just set, about 3 ½ hrs. Remove insert from the slow cooker and cool on a rack, about 20 minutes.
Spoon pudding into large cups or bowls and sprinkle each serving with cinnamon sugar, and toasted nuts. Top with shipped cream or yogurt, if desired.

 

 

 

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