Bread puddings are an excellent way to economize by using leftover stale bread that might otherwise get tossed. It makes a hearty fall dessert that is pure comfort food. There are endless combinations you can try, from chocolate to fruit based ones. By layering bread, fruit, nuts and custard, it is easy to create a dessert that is the perfect end to an autumn meal.
Making Caramel
The trickiest part of this recipe is making the caramel sauce. The key is to watch the sugar and water mixture very carefully - this isn't a task to attempt when distracted! It takes about 10 minutes for the mixture to begin to brown but once it does, it can go from perfect to burnt in seconds. Make sure all add-ins (butter, vanilla and cream) are ready to go so once the mixture begins to brown you'll be ready to finish the sauce. It's really not difficult, as long as you're paying attention. It's definitely worth the effort - the sauce takes the pudding over the top!
Choosing Your Bread
The bread should be somewhat stale (a day or two old), as it will soak up the custard better than fresh. If only very fresh bread is available, toast bread cubes in the oven on low heat for a few minutes. Ciabatta and challah bread are excellent choices but any kind of white bread will work. Avoid using sourdough, however, as it will affect the flavour of the final product.
Pear and Pecan Bread Pudding with Caramel Sauce
Makes about 6 servings
- 4 cups (about 5 thick slices) stale bread such as ciabatta, challah, etc. with crusts cut off and cut into 1- 1/2" cubes
- 2 large pears, cored and cut into 1/2" cubes
- 1/2 cup halved pecans
- 1 cup half and half
- 3 egg yolks
- 1/4 cup brown sugar
- 1 teaspoon vanilla
- Caramel Sauce - see recipe below
Method:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a standard sized loaf pan. Layer half of the bread cubes on the bottom of the loaf pan and sprinkle with half the pears and half the pecans.
- Layer the rest of the bread cubes over the pears and pecans. Sprinkle with the remaining pear pieces and pecans. Set aside.
- In a medium bowl, whisk together the half-and-half, vanilla, brown sugar and eggs. Pour custard mixture over the bread/pear/pecan layers. Press the top of the pudding down so that everything gets well soaked. Set aside to let custard soak in for about 15 minutes before baking. (Note: the pudding can be assembled a few hours in advance and refrigerated until ready to bake).
- Bake pudding for 30 to 45 minutes or until the pudding is golden brown on top and custard is cooked through. Serve with caramel sauce (see below) and vanilla ice cream or lightly sweetened whipped cream.
Caramel Sauce
This is a versatile sauce that is also great with cake or ice cream.
Makes about 1 cup of sauce
- 1/2 cup sugar
- 3 Tablespoons water
- 1/4 teaspoons salt
- 1-1/2 teaspoons butter
- 1 cup cream
- 1/4 teaspoon vanilla
Method:
- In a small saucepan heat cream on medium heat.
- While cream is heating, in a separate large saucepan, heat sugar and water on medium-high heat. Whisk until sugar is dissolved.
- Watch the mixture for about 10 minutes or until it begins to turn golden brown but do not whisk. Gently swirl the pan occasionally.
- Remove from heat once it turns a medium brown colour. Quickly add butter and heated cream, whisking as you pour it in. Be careful - the mixture is very hot and will bubble up a bit as the cream is added.
- Add salt and vanilla and mix thoroughly. Whisk until smooth. Pour sauce over bread pudding or your favourite dessert (it's great on vanilla ice cream!)
Trish Coleman - Trish grew up in a small town in New Brunswick, Canada and her family ate fresh home cooked meals every night. Her family grew most of ...
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